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Baked Millet and Apple Breakfast Cakes

Serves 12
Time 1 hr 20 min
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.
Ingredients
  • Canola spray oil
  • 2 Gala or Fuji apples (about 1 lb), 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® 100% Apple Juice
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Method

Preheat the oven to 350°F. Spray a 12-muffin pan with oil. 

In a large bowl, stir together apples, millet, raisins, sunflower seeds, and lemon zest and juice. 

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.

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.
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  • Canola spray oil
  • 2 Gala or Fuji apples (about 1 lb), 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® 100% Apple Juice
Shop with Prime

Exclusively for Prime members in select ZIP codes.