Lemony-Blueberry Bulgur Breakfast Muffins

Lemony-Blueberry Bulgur Breakfast Muffins

These toothsome muffins make a tasty way to start the day, or they
can be enjoyed with an afternoon tea. Tangy lemon-juice–soaked dried
blueberries accent the batter, which includes bulgur and whole-wheat
flour.

See other related recipes in Go-To Grains.

Yield: 24 muffins
Preparation time: 40 minutes, plus 20 minutes unattended baking
Shelf life: 3 days

Ingredients

5 ounces bulgur
3 ounces dried blueberries
2 ounces lemon juice, plus 2
tablespoons grated lemon zest
1 pint plain yogurt
6 ounces canola oil
2 large eggs
13 ounces all-purpose flour
5 ounces whole-wheat flour
8 ounces granulated sugar

3 tablespoons baking powder

1 teaspoon salt

Method

1. Bring 3 cups of salted water to a boil; add
bulgur and remove from heat until it has softened and approximately
doubled in volume, about 20 minutes. Drain. In a small bowl, combine the blueberries and
lemon juice.

2. Meanwhile, preheat oven to
375 degrees F. Line muffin tins with 24 paper inserts and lightly spray
with nonstick vegetable spray.

3. In a large bowl, whisk together
yogurt, oil and eggs until smooth. Stir in lemon zest, blueberries and
cooked bulgur.

4. In the bowl with the yogurt and blueberries,
sift all-purpose and
whole-wheat flours with sugar, baking powder
and salt, stirring
until blended.

5. Scoop batter evenly into
each muffin liner; bake in the lower third of the oven until a knife
inserted into the center comes out clean, 20 to 23 minutes. Rotate the
pan halfway through baking time. Remove, tip the muffins on their sides
and let cool before serving.

Nutritional Data (per
muffin):
Calories: 210; Cholesterol: <5 mg; Sodium: 15 mg; Fat: 8 g; Dietary Fiber: 1 g

Ingredient Cost Sheet

Ingredients Cost
5 ounces bulgur $.56-.93
3 ounces dried blueberries $1.91-3.19
2 ounces lemon juice, plus 2 tablespoon grated lemon zest $.30-.50
1 pint plain yogurt $.87-1.45
6 ounces canola oil $.45-.75
2 large eggs $.29-.48
13 ounces all-purpose flour $.53-.89
5 ounces whole wheat flour $.21-.34
8 ounces granulated sugar $.30-.50
3 tablespoons baking powder $.15-.24
1 teaspoon salt  

Joanna Pruess is a regular contributor to Specialty Food Magazine