Monday, October 10, 2011
Dutch Apple Pie Puffins
For this month's Secret Recipe Club, I was assigned to Judee's Gluten Free A-Z Blog. Since apples have been on sale lately, I decided to make her Dutch Apple Pie Pancake.
I did make the following changes to it. Since I don't have almond flour, I substituted in all-purpose flour. I also chose not to cook the apples so that they would retain their crunch and add some contrast in texture. Finally, since I don't have a big family to help me eat this, I scaled the recipe down and made it in mini muffin form, hence the new name "Puffins" (pancake muffins).
The little Puffins had a creamy, custardy texture to them, akin to clafoutis. The apples added a nice bit of crunch and, since the puffins weren't too sweet, it made them perfect for enjoying with a little maple syrup to dip them in. Thanks for the recipe Judee!
Duch Apple Pie Puffins (adapted from Gluten Free A-Z Blog)
1/2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 apple, diced
3/4 tsp. vanilla
1 medium egg (equivalent to 3 Tbsp. egg)
dash of salt
1/4 c. all-purpose flour
1/4 c. skim milk
Preheat oven to 425F. Dice the apple and mix it with the brown sugar and cinnamon. Set aside.
Combine the egg, vanilla, and milk and whisk well. Whisk in the salt and flour.
Grease a mini muffin tin. Put a teaspoonful of apples into each cup. Pour a tablespoonful of the egg mixture over the apples. Bake for 15 min. or until set.
Makes 12 puffins