Baked Millet, Apple and Raisin Breakfast ‘Cupcakes’

By Bakepedia on April 6, 2015

Healthy Breakfast “Cupcakes”

Are these cupcakes? Well, they are in shape but beyond that they are truly an incredibly inventive, healthy and portable breakfast featuring whole grain cooked millet as well as fresh and dried fruit. This unusual and nourishing breakfast idea comes from Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla Saulsbury. The book is packed with savory and sweet ideas, all GF and all featuring the whole grains that Bob’s Red Mill is known for. The hallmark of this book is Camilla’s ability to develop recipes that are at once instantly recognizable from a flavor combination perspective yet all new is their GF approach. They are also very easy pretty much across the board with many of the recipes requiring just a few steps. She has also brought us her Ancient Grain Chocolate Chip Cookies made with millet, chia seeds and oats.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.

Part muffin, part cereal and 100% delicious, these portable millet “cupcakes” are the new definition of fast food.

Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'

Author: Camilla Saulsbury

Makes: 12 cupcakes

Ingredients

11⁄2 cups unsweetened apple juice 375 mL
2 large tart-sweet apples (such as Gala, 2 Braeburn or Golden Delicious), peeled and shredded
1 cup millet 250 mL
3⁄4 cup raisins or other chopped dried fruit 175 mL
1⁄4 tsp fine sea salt 1 mL
2 tbsp warmed virgin coconut oil 30 mL
1⁄2 cup chopped toasted nuts or seeds 125 mL
(optional)

Instructions

-cup muffin pan, greased.
In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, salt and coconut oil; cover and simmer for 5 minutes. Remove from heat and let stand for 15 minutes. Uncover and stir in nuts, if using.
Meanwhile, preheat oven to 350°F (180°C).
Divide millet mixture equally among prepared muffin cups.
Bake for 25 to 30 minutes or until tops are pale golden and slightly puffed. Let cool in pan on a wire rack for 15 minutes, then transfer to the rack to cool completely.

Camilla’s Tips:

An equal amount of olive oil or melted unsalted butter can be used in place of the coconut oil.

An equal amount of amaranth or quinoa, rinsed, can be used in place of the millet.

Storage Tip

Store the cooled “cupcakes” in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

Apple and Raisin Breakfast ‘Cupcakes', Baked Millet