Gluten Free Blueberry Breakfast Millet Recipes

GLUTEN-FREE BLUEBERRY BREAKFAST MILLET

Gluten-Free Blueberry Breakfast Millet image

Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups water
1 cup uncooked millet
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup frozen blueberries
1/4 cup chopped walnuts
Brown sugar, if desired

Steps:

In 2-quart saucepan heat water, millet, salt, cinnamon and nutmeg to boiling. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally, until millet is tender and most of water is absorbed. Remove from heat.
Stir in frozen blueberries; cover and let stand about 3 minutes or until blueberries are hot and remaining water is absorbed.
To serve, spoon millet into 4 bowls. Top with walnuts. Serve with brown sugar.

Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

BLUEBERRY MILLET MUFFINS

Blueberry Millet Muffins image

Millet adds nice texture to this traditional favorite. Blueberry muffins are always a crowd pleaser. Bake up a big batch, store them in the freezer, and you'll always have breakfast on hand.

Yield makes 12 muffins

Number Of Ingredients 14

Ingredients

1 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar, plus 2 teaspoons for sprinkling (optional)
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
2 teaspoons pure vanilla extract
1/4 cup canola oil
1 teaspoon lemon zest
2 cups Basic Gluten-Free Flour Mix (page 19)
1 cup millet flour
3/4 teaspoon xanthan gum
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1/3 cup blueberry jam (preferably fruit-only)

Steps:

Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
In a small bowl, combine the rice milk and lemon juice and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
Add the rice milk mixture, vanilla, canola oil, and lemon zest. Mix for 30 seconds.
In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
Turn off the mixer and fold in the blueberries.
Fill the liners to the rim with batter. Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly. Use a chopstick or skewer to swirl the jam into the muffins. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through. Transfer the muffins to a cooling rack.

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