Poppy Seed & Cherry Swirl Buns

Ingredients

• 1/3 cup (80 ml) unsweetened almond milk
• 1/3 cup (45 g) poppy seeds
• 1 1/4 cups (290 g) low-sodium cottage cheese (or low-fat cottage cheese)
• 2 (100 g) large eggs
• 1 3/4 cups (210 g) whole wheat flour
• 1 1/2 tsp (7 g) sodium-free baking powder
• 1 tsp (2 g) lemon zest
• 3 tbsp (63 g) date syrup
• 1 1/2 cups (220 g) pitted cherries

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 375°F (190°C) and oil 8 cups of a standard 12-cup muffin pan. Warm the milk, pour it over the poppy seeds, leave 10 minutes and crush them to a dark paste.
2. Blend the cottage cheese smooth, then work in one egg, the flour, baking powder and zest to a soft dough that no longer sticks to your hands.
3. Roll it out on floured paper 1 cm thick, spread the poppy paste and two thirds of the date syrup over and scatter the cherries.
4. Roll it up from the long side, cut it into 8 slices and set each one cut side up in the pan. Brush with the beaten second egg.
5. Bake 20-22 minutes, until deep gold and firm to a press. Cool 10 minutes in the pan and trickle the rest of the syrup over.