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Lemon Bulgur Poundcakes

Contributed by: Bob's Red Mill Bakery

From our bakery! High Fiber, Soy Free.

  • 1/2 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • Zest and Juice from 1 Lemon
  • 1/4 tsp Salt
  • 1-1/2 cups OG Whole Wheat Pastry
  • 1 tsp Baking Powder
  • 1/2 cup Milk
  • 1 cup Bulgur (Light) (cooked and cooled)

Directions

Step 1

Preheat oven to 350°F. Grease cupcake tins.

Step 2

Mix together sugar and butter.

Step 3

Add eggs (well beaten), lemon juice and zest. Mix well.

Step 4

Add salt, flour and baking powder. Mix well. Mix in milk. Fold in cooked bulgur.

Step 5

Bake for 15 minutes.

Glaze: 3/4-cup powdered sugar with 2 Tbsp lemon juice OR
Simple Syrup: Juice of 1 lemon with 1 Tbsp sugar.

Yield 12 cupcakes.
Lemon Bulgur Poundcakes

Servings: 12

Rating

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Products Used in this Recipe

OG Whole Wheat Pastry
 Flours & Meals
OG Whole Wheat Pastry
View Details »
Bulgur (Light)
 Entrees
Bulgur (Light)
View Details »
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Nutritional Information

Serving Size: 1 cupcake (88g)
Recipe Yield: 12 		Amount Per
Serving 		% Daily
Value
Calories 290  
Calories from Fat 80  
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g %
Cholesterol 50mg 17%
Sodium 115mg 5%
Potassium 35mg 1%
Total Carbohydrate 48g 16%
Dietary Fiber 3g 12%
Sugars 25g %
Protein 4g %
Phosphorus 29mg 2%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.