Blueberry Bran Sunflower Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 large eggs, beaten lightly
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Carbohydrate 28 g(9%)
- Cholesterol 52 mg(17%)
- Fat 10 g(16%)
- Fiber 1 g(4%)
- Protein 4 g(8%)
- Saturated Fat 5 g(27%)
- Sodium 127 mg(5%)
- Calories 219
Preparation 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 425°F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
Preparation 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 425°F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
