Makes 12
INGREDIENTS
Wet ingredients
- 1 cup dry bulgur
- 1 cup (250ml) boiling water
- ½ cup (150g) maple syrup
- ½ cup (170g) raw honey
- ½ cup vegetable oil (or try coconut or avocado oil)
- 1 cup (250ml) buttermilk
- 3 eggs
Dry ingredients
- 1 ½ cup (210g) whole wheat flour
- ½ cup rolled oats
- ¼ cup flaxseed meal
- ¼ cup chia seeds
- 1 Tbsp baking powder
- 1 ½ tsp baking soda
- 1 Tbsp ground cinnamon
- ½ tsp Himalayan salt
Add-ins
- 1 cup (150g) dried apricots, chopped
- ½ cup (50g) walnuts, chopped
- ½ cup (45g) shredded coconut
METHOD
- Preheat the oven to 220°C and line a 12 cup muffin pan with paper liners.
- Combine the dry bulgur and boiling water together in a bowl and let sit for 10 to 15 minutes, while you prepare the rest of the ingredients.
- In a separate bowl, combine the dry ingredients and mix well with a whisk until thoroughly combined.
- In a separate bowl, combine the maple syrup, honey, oil and buttermilk. Whisk to combine and then add the eggs and whisk vigorously until well combined.
- Add the soaked bulgur to the wet ingredients and mix well, then throw in the dry ingredients and stir until just incorporated - don't over-mix.
- Fold in the chopped apricots, walnuts and shredded coconut and stir until just combined. Delicately scrape the bowl with a rubber spatula to make sure you have all the dry ingredients mixed in.
- Divide the batter equally between 12 large muffin cups. Alternately, you can divide the batter into 18 to 24 smaller muffins. Just adjust your cooking time.
- Garnish the top of each muffin with a piece of walnut or dried apricot.
- Bake in a 220°C oven for 10 minutes, then decrease the temperature to 175°C and continue cooking for 8 to 10 minutes, until the tops are nice and golden, or until a toothpick inserted in the centre of a muffin comes out clean.
- Let the muffins cool then remove to a wire rack to cool completely.
