Baked Millet and Apple Breakfast Cakes

Baked Millet and Apple Breakfast Cakes

Serves 12

These tender raisin-stuffed cakes have a delicious toasted millet crust when they've finished baking. For a filling breakfast serve them alongside sausage links and fresh fruit.

  • Canola spray oil
  • 2 Gala or Fuji apples (14 to 16 ounces total), cored and grated
  • 1 cup uncooked millet
  • 3/4 cup raisins
  • 1/2 cup sunflower seeds
  • Zest and juice from 1 large lemon (5 tablespoons juice)
  • 3/4 cup 365 Everyday Value® Organic 100% Apple Juice
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Preheat oven to 350°F. Spray a 12-muffin pan with oil. In a large bowl, stir together apples, millet, raisins, sunflower seeds, and lemon juice and zest. Transfer to prepared pan, spooning about 1/3 cup of the mixture into each cup. Drizzle 1 tablespoon apple juice over each muffin, cover snugly with foil and bake for 30 minutes (no peeking!). Uncover and examine cakes; grains should appear cooked on the inside and slightly puffed. If cakes are not at this stage, recover the pan snugly with foil and continue baking for a few minutes. Uncover and bake until golden brown and tender, about 20 minutes more. Let cool for 30 minutes, and then loosen edges with a paring knife and transfer to plates. Serve warm or cold.

Nutritional Info: 
Per Serving:Serving size: 1 breakfast cake, 150 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 28g carbohydrate (3g dietary fiber, 11g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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