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GF Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'

By Camilla Saulsbury

GF Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'

 

Baked Millet, Apple and Raison Breakfast ‘Cupcakes', page 68


Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury

 

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

 

Makes 12 cupcakes

 

·       12-cup muffin pan, greased

112 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

34 cup   raisins or other chopped dried fruit   175 mL

14 tsp   fine sea salt                  1 mL

2 tbsp   warmed virgin coconut oil     30 mL

12 cup   chopped toasted nuts or seeds 125 mL
         (optional)

1.   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.

2.   Meanwhile, preheat oven to 350°F (180°C).

3.   Divide millet mixture equally among prepared muffin cups.

4.   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.

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.