By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys

Preparation Time-30 Minutes

Ingredients

1 cup cooked millet or quinoa (leftovers work great)

1/3 cup non-dairy milk

4 eggs

2 teaspoons vanilla

2/3 cup coconut oil

¾ cup sugar

1 cup gluten free all purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt/pink salt

1 cup blueberries

Procedure

1.    Combine milk, egg, vanilla and process in blender or food processor.

2.    Add quinoa/millet and blend until smooth.

3.    Add coconut oil and blend until incorporated.

4.    Mix sugar, flour, baking powder, baking soda and salt in separate bowl.

5.    Add flour mixture to blender and blend once more until well mixed.

6.    Pour batter into bowl and fold in blueberries.

7.    Bake in lightly greased and floured muffin tins, or use muffin papers, at 350 degrees Fahrenheit for 16-18 minutes.

Serves- 2 Dozen Muffins

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.