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:
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.