Articles & Recipes

GF Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'

January 2, 2019

Part muffin, part cereal and 100% delicious, these portable millet “cupcakes” are the new definition of fast food. Your family will love them for breakfast, as a snack, or whenever you need to grab something healthy on the go!

Ingredients Makes 12 cupcakes

11⁄2 cups unsweetened apple juice 375 mL
2 large tart-sweet apples (such as Gala, Braeburn or Golden Delicious), peeled and shredded 2
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 (optional) 125 mL


  • 12-cup muffin pan, greased
  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.
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.
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.


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