⅛ cup whole-wheat flour
1 teaspoon crushed dog biscuit (about 1 small biscuit)
1 to 2 raspberries
Preheat the oven to 300˚F/150˚C.
Mix the whole-wheat flour, crushed dog biscuit and water together until it forms a dough.
Transfer one scoop of dough to a separate bowl. Add a raspberry and stir until combined and the dough is pink.
Dust hands with whole-wheat flour. Form the dough into 9 to 12 tiny “cupcakes” and place on a parchment-lined baking sheet.
Top each cupcake with some raspberry mixture to look like frosting. Sprinkle with millet, if desired.
Bake for 5 to 7 minutes or until firm. Remove from the oven and let cool.
Store leftover cupcakes in an airtight container in the freezer for up to 3 months.
Tip: Give a cupcake to your hamster as a special treat no more than once a week!