Yield: about 9 muffins
These muffins are hearty and dense. Packed with whole grains, they are a terrific way to start your day or satisfy your snack-tooth. Use the leftover bulgur to make Bulgur Pilaf with Roasted Squash and Mint.
Ingredients:
- 2 cups water
- 1 tablespoon coconut oil
- 2 1/2 teaspoons ground cinnamon, divided
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 star anise
- 1 cup bulgur (will yield approximately 2 1/2 cups cooked bulgur)
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 cup plain yogurt
- 1 egg
- 1/4 cup honey
- 1 cup golden raisins
Procedure for bulgur:
- In a small saucepan, bring the water, oil, 1 1/2 teaspoons cinnamon, vanilla, salt, and star anise to a boil. Add 1 cup bulgur to boiling water mixture. Stir to combine. Lower heat to simmer, covered, for 20 minutes. Leave the lid on and set aside to cool.
Procedure for muffins:
- Pre-heat oven to 400 degrees. Fill a muffin pan with muffin cups.
- In a medium mixing bowl, combine the flour, baking powder, 1 teaspoon cinnamon, baking soda, and nutmeg .
- In a small mixing bowl, combine yogurt, egg, and honey.
- Combine wet and dry ingredients. Add one cup cooked bulgur (reserve the rest for another use). Add the raisins. Stir just to combine.
- Fill muffin cups about 2/3 full. Bake for approximately 15 minutes or until puffed and golden.
