Baked millet cupcakes!

Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'

Author: Camilla Saulsbury

Makes: 12 cupcakes

 

Ingredients

• 11⁄2 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
• 3⁄4 cup raisins or other chopped dried fruit 175 mL
• 1⁄4 tsp fine sea salt 1 mL
• 2 tbsp warmed virgin coconut oil 30 mL
• 1⁄2 cup chopped toasted nuts or seeds 125 mL
• (optional)

Instructions

1. -cup muffin pan, greased.
2. 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.
3. Meanwhile, preheat oven to 350°F (180°C).
4. Divide millet mixture equally among prepared muffin cups.
5. 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.