Cracked Wheat Muffins
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cracked wheat (bulgur)
|
|
| 1 ¼ | cups |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
vegetable shortening
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cracked wheat (bulgur)
|
|
| 296 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
vegetable shortening
melted |
*
|
Directions
Preheat oven to 400℉ (200℃).
Grease 12 muffin cups. Mix cracked wheat and milk together and set aside for 10 minutes.
Sift together dry ingredients.
Stir egg and shortening into cracked wheat mixture.
Add liquid to dry ingredients and stir only until combined.
Batter will be lumpy.
Fill prepared muffin cups ⅔ full.
Bake 20 to 25 min at 400℉ (200℃).
