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.
| Cook Time: | 20 min |
| Prep Time: | 40 min |
| Total Time: | 60 min |
| Category: | Breakfast |
| Yield: | 24 Muffins |
| Method: | Baking |
Preparation
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 andlemon juice.
3. Meanwhile, preheat oven to 375 degrees F. Line muffin tins with 24 paper inserts and lightly spray with nonstick vegetable spray.
5. In a large bowl, whisk together yogurt, oil and eggs until smooth. Stir in lemon zest, blueberries and cooked bulgur.
7. In the bowl with the yogurt and blueberries, sift all-purpose and whole-wheat flours with sugar, baking powder and salt, stirring until blended.
9. 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.
3. Meanwhile, preheat oven to 375 degrees F. Line muffin tins with 24 paper inserts and lightly spray with nonstick vegetable spray.
5. In a large bowl, whisk together yogurt, oil and eggs until smooth. Stir in lemon zest, blueberries and cooked bulgur.
7. In the bowl with the yogurt and blueberries, sift all-purpose and whole-wheat flours with sugar, baking powder and salt, stirring until blended.
9. 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.
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
* 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
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