• Preheat oven to 350°F. Grease or spray two mini muffin pans. Or, use silicone pans.
• In a cup or small bowl, mix the flax seed into the 3 tablespoons of water. Allow to set for 5 minutes. This becomes the flax egg.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
• Cut in the butter with a pastry blender.
• In a small bowl, whisk together the flax egg, vanilla and yogurt. 
• Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the chopped and shredded apples.
• Use a spoon to put equal amounts of the batter into each muffin cup.
• Bake about 15 minutes, until they begin to brown. Remove from the oven.
• Set the oven broiler to the high setting.
• Line two cookie sheets with parchment paper or use silicone mats. Put the fritters on the sheets.

Prepare the Glaze

• In a small bowl, whisk together 1 cup powdered sugar and 4 tablespoons apple cider. The glaze will be very thin. Brush the glaze over each fritter and let it drip down the sides.
• Place the fritters on the trays in the oven. Broil for 2 to 4 minutes, until the glaze begins to caramelize on the tops of the fritters. You may need to rotate the trays at one minute intervals to ensure even caramelization. Be careful not to burn them!
• Remove from the oven.
• Whisk the remaining powdered sugar and the apple cider into the leftover glaze. It should be thick and smooth. Brush glaze over the broiled fritters.
• Allow to cool on the sheets for about 15 minutes, until the glaze hardens.
• Serve immediately or place in covered container in the refrigerator until ready to serve. To reheat, warm in a 350°F oven for about 5 minutes.