When I came across Smitten Kitchen’s recent recipe for Apple Sharlotka, I knew that I really had a guardian angel.
Remember the problem I had a few months ago with a plethora of apples? Well, I did it again. I seriously have something wrong with me. Every time I walk into a grocery store and see those beautiful Honeycrisps winking at me, I submit and pile them into a bag.
I’m powerless. Over apples. It could be worse.
This time around, a couple fruit flies hanging around those apples urged me into fast action. I fought the battle of the fruit fly earlier this fall and needless to say, the smell of apple cider vinegar still turns my stomach today.
Anyway, you know what else I’m powerless over? Stuff in miniature. Yeah, I think I’ve obsessed over that one a few times, too.
So, I made miniature Sharlotkas (in muffin form, actually) and I doctored them up with a sprinkling of raisins. They add a little bit of variety and, in the places where they are close to the top of the muffin, they dry up a little bit and get wonderfully chewy, to the point where they almost stick to your teeth.
Is anyone else obsessed with raisins that almost stick in your teeth? Is anyone else convinced, at this point, that I should be committed?
Don’t answer that.
I realize that I ought to just wrap it up before I really sound like a nut.
But, since I mentioned it, a sprinkling of nuts would be nice on these, too.
Okay, really, I’m sticking a fork in it.
And you should stick a fork in these.
Gluten Free Miniature Apple Sharlotkas
(adapted from Smitten Kitchen)
4 Honeycrisp apples, peeled and diced medium
3 eggs
1 cup Bob’s Red Mill Gluten Free All Purpose Flour
1 cup sugar
1 teaspoon cinnamon
1/4 cup raisins
Preheat the oven to 350.
Line a 12-cup muffin tin with paper liners and spray the papers well with nonstick spray. Set aside.
In a medium bowl, beat the eggs with the sugar until the mixture is thick and pale. Fold in the gluten free flour and cinnamon.
Fill each muffin compartment with the diced apples, allowing the diced apples to reach nearly to the top of the tin. Sprinkle a few raisins over the apples and press down gently.
Spoon the prepared batter into each tin over the apple and raisin mixture, allowing the mixture to filter in between the apples and fill cover the apples. You may find it helpful to give the muffin pan a firm whack on the counter to allow the batter to settle amongst the apples. Once the tins are full, bake in the oven for 20 minutes, or until golden and puffy.
Cool completely on a wire rack and serve. (They freeze well, too)
