Baked Millet and Apple Breakfast Cakes

Serves 12
Time 1 hr 20 min
Baked Millet and Apple Breakfast Cakes

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan

Ingredients

    Canola spray oil
    2Gala or Fuji apples (about 1 lb), cored and grated
    1 cupuncooked millet
    3/4 cupraisins
    1/2 cupsunflower seeds
    Zest and juice from 1 large lemon (5 tablespoons juice)
    3/4 cup365 Everyday Value® 100% Apple Juice

Exclusively for Prime members in select ZIP codes.

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.

Nutritional Info

Serving Size

1 breakfast cake

Calories

150

Total Fat

4g

Saturated Fat

0g

Cholesterol

0mg

Sodium

0mg

Total Carbohydrate

28g

Dietary Fiber

3g

Total Sugars

11g

Protein

3g

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.