Whole Wheat Bulgar Lemon Poppy Seed Muffins |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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This is a whole wheat muffin that I adapted from a Hodgsen Mills plain Bulgar Muffin recipe to be a South Beach Diet friendly Lemon Poppy Seed muffin. Ingredients:
3/4 c. cooked bulgur wheat |
1 1/2 c. whole wheat pastry flour |
1 egg |
1 c. skim milk |
2 tbsp. lemon juice (about 1/2 a lemon) |
zest of one lemon |
3 tbsp. canola oil |
1 1/2 tbsp. splenda brown sugar |
4 tsp. baking powder |
1/2 tsp. salt |
1 tbsp. poppy seeds |
Directions:
1. Heat oven to 400 degrees F.
2. Beat egg slightly, stir in milk, canola oil, lemon juice, and zest.
3. In a separate bowl, mix dry ingredients together.
4. Stir wet mixture and bulgar wheat into dry ingredients. Do not over mix.
5. Fill lined or greased muffin cups 2/3 full, approximately 1/4 c. of batter.
6. Bake 15-20 minutes.
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