Bulgur Weat Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 135.0
- Total Fat: 2.9 g
- Cholesterol: 19.1 mg
- Sodium: 552.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.6 g
- Protein: 19.7 g
View full nutritional breakdown of Bulgur Weat Muffins calories by ingredient
Introduction
Use Fax seed instead of oil , brown sugar in place of white and yogurt for flavor and calcium. And dried cherry berry blend for the anti oxidents Use Fax seed instead of oil , brown sugar in place of white and yogurt for flavor and calcium. And dried cherry berry blend for the anti oxidentsNumber of Servings: 12
Ingredients
-
1large egg
1 C milk
3 tbs melted butter or oil or 2 tbs butter and 3 tbs milled flax seed
1 (4 oz ) Dannon Lite yogurt blackberry
1 1/2 C white flour
3 Tbsp sugar or 1/4 C brown sugar
4 tsp baking powder
1/2 tsp salt
3/4 C cooked Bulgur Wheat with soy
1/2 C raisins or dates or cherry berry blend of dried fruit
Directions
Preheat oven 400 degree.
Line 12 muffin cups with paper liners.
Beat egg slightly, stir in milk and butter + flax seed if using and yogurt if using. Sift together dry ing. Combine with wet, add Bulgur wheat and dried fruit, stir til moist. ( if too thick ad small amnt of milk.. Fill muffin cups 3/4 full. Bake 15 -20 min.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYEYES2.
Line 12 muffin cups with paper liners.
Beat egg slightly, stir in milk and butter + flax seed if using and yogurt if using. Sift together dry ing. Combine with wet, add Bulgur wheat and dried fruit, stir til moist. ( if too thick ad small amnt of milk.. Fill muffin cups 3/4 full. Bake 15 -20 min.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SKYEYES2.