Bulgur Muffins
12 servings
35 minutes
Bulgur crushed wheat is good because it does not boil down into mush and holds its shape reliably when cooked. In these muffins, thanks to repeated heat treatment, the bulgur grains swell to their ultimate, surprisingly tender creamy consistency and make the dough literally juicy. Grain flour, like bulgur, helps turn these muffins into the most dietary breakfast.
1
In a small pot, bring two cups of water to a boil and add bulgur. Stir, bring to a boil, and simmer for fifteen minutes until cooked. Meanwhile, whisk two eggs in a deep bowl.
- Bulgur: 1 glass
- Chicken egg: 2 pieces
2
Pour a glass of milk into the eggs and mix. Add vegetable oil. Transfer the cooked bulgur from the pot to a separate bowl and let it cool.
- Milk: 1 glass
- Vegetable oil: 3 tablespoons
3
Pour the cooled bulgur into a bowl with the milk-egg mixture and mix. In a separate bowl, sift the flour and mix it with the baking powder and a teaspoon of salt.
- Bulgur: 1 glass
- Whole grain (wholemeal) flour: 1.5 glass
- Baking powder (raising agent): 3 teaspoons
- Salt: 1 teaspoon
4
Add fresh thyme leaves to the bulgur mixture, tearing them off the stems. Mix and then combine the liquid mixture with the flour. Mix again, but not too thoroughly — the dough should be slightly coarse.
- Thyme leaves: 15 g
5
Grease muffin molds with vegetable oil. It's better to use silicone molds that don't stick to the batter, so you won't need to use paper liners.
- Vegetable oil: 3 tablespoons
6
Carefully fill each mold about 3/4 full with the batter using a ladle or tablespoon.
7
Place the muffin tray in a preheated oven at 180 degrees and bake for thirty to thirty-five minutes. Five to seven minutes before they are done, you can increase the oven temperature to brown the muffins.
8
Cool the muffins directly in the pan, then remove them by pressing from the bottom. Serve the muffins warm or cool to room temperature.
