Gluten Free Blueberry Breakfast Millet Recipes

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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

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

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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