Bulgur Muffins

Ingredients

• Chicken Egg 2 pieces
• Milk 1 glass
• Vegetable Oil 3 spoons
• Wheat Flour 1½ glasses
• Bulgur 1 glass
• Baking Powder 3 spoons
• Salt 1 tablespoon
• Thyme 0 oz

Step-by-Step Guide

Step 1

In a small pot, bring two cups of water to a boil and add the bulgur. Stir, bring back to a boil, and simmer on low heat for fifteen minutes until cooked. Meanwhile, in a deep bowl, whisk two eggs.

Step 2

Pour a cup of milk into the eggs and mix well. Add the vegetable oil. Transfer the cooked bulgur from the pot to a separate bowl and let it cool.

Step 3

Add the cooled bulgur to a bowl with the milk and egg mixture and stir well. In a separate bowl, sift the flour and mix it with the baking powder and a teaspoon of salt.

Step 4

Add fresh thyme leaves to the bulgur mixture, tearing them directly from the stems. Stir to combine, then mix the liquid mixture with the flour. Stir everything again, but do not overmix — the dough should be slightly coarse.

Step 5

Grease the muffin molds with vegetable oil. It's better to use silicone molds, as the batter won't stick, which means you can skip using paper liners.

Step 6

Carefully fill each mold about three-quarters full with the prepared batter using a ladle or a tablespoon.

Step 7

Place the muffin pan in a preheated oven at 355°F and bake for thirty to thirty-five minutes. About five to seven minutes before they're done, you can increase the oven temperature to brown the muffins.

Step 8

Allow the finished muffins to cool in the pan, then remove them by pressing up from the bottom with your finger. Serve the muffins warm or let them cool to room temperature.