*available at natural foods stores, specialty foods shops, and some supermarkets In a bowl stir together the butter, the milk, and the eggs. In a large bowl whisk together the flour, the sugar, the baking powder, the salt, the bran, and the sunflower seeds. Add the butter mixture, stir the batter until it is just combined, and fold in the blueberries. (The batter will be thick and lumpy.) Divide the batter among 12 well-buttered 1/2-cup muffin tins and bake the muffins in a preheated 425F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool. Makes 12 muffins. Gourmet October 1991
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|Serving Size: 1 Serving (679g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 22 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 2.4mg||1 %|
|Sodium 3131.1mg||108 %|
|Potassium 306.6mg||8 %|
|Total Carbohydrate 593.7g||175 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 588.2g|
|Protein 19.7g||28 %|
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Calories per serving: 2429
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