Ingredients

• 3/4 cup Bulgur cooked
• 3 Tbsp Canola Oil
• 4 tsp Baking Powder
• 1 Egg
• 1-1/2 cups Unbleached White All-Purpose Flour sifted
• 1 cup Milk
• 3 Tbsp Sugar
• 1/2 tsp Sea Salt
• 1/2 cup Dried Cranberries

Instructions

1. Preheat oven to 425°F. Lightly oil muffin tins, set aside.
   
   In a large mixing bowl sift dry ingredients together. Add to dry ingredients the cooked bulgur (follow package directions for pre-soaking bulgur) and dried cranberries.
   
   In a small mixing bowl whisk together the egg, milk and canola oil. Pour this mixture into the flour/bulgur mixture; stir until just moistened. Do not over mix the batter.
   
   Fill prepared muffin tins 2/3 full and bake 15-18 minutes. Test with toothpick. Makes 12 muffins.