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Bulgur Muffins

Makes 12 large muffins


  • 1 large egg or 2 small eggs 1 cup milk 3 Tbsp. melted shortening or oil 1½ cups sifted, all-purpose flour 3 Tbsp. sugar 4 tsp. baking powder ½ tsp. salt ¾ cup bulgur (cooked or soaked)
  • ½ cup raisins (optional)

Preparation Heat oven to 425°F. Beat egg slightly, stir in milk and melted shortening. Sift dry ingredients together. Stir in dry ingredients, bulgur, and raisins, just until flour is moistened. Do not overmix. Fill greased muffin cups 2/3 full. Bake for 15 to 20 minutes.

Variation For variation, sprinkle the top of muffins with a sugar-cinnamon mixture before baking; substitute dates for raisins. Provided by American White Wheat Producers Association.

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