3/4 cup millet
2 cups apple juice
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2 cup chopped walnut
1 cup dates, pitted and finely chopped
Preheat oven to 325 degrees. Place millet, apple juice, water, cinnamon and vanilla in saucepan. Bring to a boil.
Place flame deflector under pot and simmer 30 to 35 minutes until water is absorbed and millet begins to stick to pan. Remove millet from heat and stir in dates and nuts, mixing well.
Let batter sit for 5 minutes.
Using an ice cream scoop, place cupcakes close together on oiled cookie sheet. Bake 20 minutes and cool on racks.
Note: Delicious warm, but if storing, keep in paper bag instead of plastic because cupcakes will sweat as they sit.
-- Laurie Jacobson
Thursday, September 28, 2000
