I made a very yummy sweet and sour stir-fry for dinner last night; the point of me telling you this is that it had fresh pineapple in it. The reason for me stating this is- I didn’t need a whole pineapple.
I remembered this recipe that I pulled out of the YOU magazine (4 March 2012) that comes every Sunday in the Daily Mail. These are made without butter and egg yolks so they are semi-healthy for you!! Do I dare call them low fat?
They are very moist and dense and will keep for a couple days according to the article. My Mini-Baker didn’t really like them because they do have a different texture. I really enjoyed them though, even if they can only be eaten one at a time! This recipe makes 10 ‘buns.’ Enjoy!!
200g plain flour
200g trimmed and diced pineapple flesh
100ml apple juice
3 medium egg whites (large in the US)
finely grated zest of one lemon (I left this step out as my husband is citrus intolerant)
vegetable oil for brushing (I used sunflower oil)
poppy seeds for sprinkles
- Add all the wet ingredients to the dry. Pineapple, juice, egg whites, vanilla, and zest. Stir until just combined.
- Fold in the cherries or raisins.
- The mixture is very sloppy so you will need to brush the inside of your paper cases with a little veggie oil.
- Carefully spoon the mixture into the cases. I used an ice cream scoop. You can fill them up (not to the top) because they won’t raise much.
- Bake for 20-25 minutes, until the tops are a light golden brown and they are slightly raised.
- While they are cooling- gently heat the jam in a saucepan and once loosened sieve into a bowl. Then brush the tops of each bun with the jam to glaze them.