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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another classic from the So fat low fat no fat cookbook, with of course my own little changes. I tried this tonight, and I like them alot. Esspecially hot out of the oven. No need to frost (though you can if you'd like), they're sweet and delish! Ingredients:
2 egg whites |
2 cups granulated sugar |
2 cups flour |
2 teaspoons baking soda |
1 (20 ounce) can crushed pineapple (if you don't have crushed, sliced works fine) |
1 teaspoon vanilla extract |
Directions:
1. Heat the oven to 350 degrees F.
2. Prepare cupcake cups.
3. beat eggs and sugar together well (the recipe says with an electric mixer, but I just beat the heck out of it with a wire whisk).
4. mix in the flour and baking soda.
5. If the pineapple is not pre-crushed use your wire whisk to press down into the can over and over again until the pineapple is in small chunks.
6. Then add the whole can (juice and all) to the mixture.
7. Stir very well.
8. Add vanilla.
9. Stir well.
10. Pour into cake cups and place in oven.
11. Cooking time really depends on your oven.
12. Check them every couple minutes until lightly browning on the tops.
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