This was a super easy and delicious recipe. I nixed the nuts and pineapple to lower calories - and used soy milk instead of half and half. The result was delicious and super moist little muffins with a great flavor. They were still really moist the next morning too. I will be making this again - in lots of forms I can already imagine little chocolate ones or maple flavored...yum!
This was a super easy and delicious recipe. I nixed the nuts and pineapple to lower calories - and used soy milk instead of half and half. The result was delicious and super moist little muffins with a great flavor. They were still really moist the next morning too. I will be making this again - in lots of forms I can already imagine little chocolate ones or maple flavored...yum!
Used sugar instead of splenda all-purpose flour only didn't have pumpkin pie spice so subbed with cloves & nutmeg and left out the pineapple. These were a hit & very moist!
These were perfect for a little breakfast. As you can see by the picture I had to take it with only 2 of those little babies left!! Hubby enjoyed them as much as I did. I didn't have any pineapple so I used 1 cup of cranberries. Quite tasty for being healthy for you!!
I made this into a cake and baked for 50 minutes in a 8 inch cake pan. I used 1% milk instead of the half-and -half. I used almond extract and vanilla and used around 1 1/4 - 1 1/2 cups fresh cranberries instead of the dried fruit. Turned out really good!
I thought these were good. They reminded me of a fusion of a super moist bran muffin a regular spice cake and even a fruit cake. I used all of the ingredients except I subbed regular sugar for the Splenda because it was what I had. I also left out the pineapple like another reviewer and just used 1 1.5 oz box of the cranberries. They were so extra moist that even after 20 minutes of baking a quarter of them wanted to stick and break in half. I think this would be best made into a cake cooked well with some kind of cream cheese or similar type frosting. The flavor is good and with a little work could make a nice presentation too.
I gave this recipe 5 stars because it's the first low fat low carb muffin recipe that I have tried & actually liked. I know the title says tea cakes but they are more like muffins esp. after baking them in a mini muffin pan as suggested.;) The only change I made was to use 1% milk instead of the half & half (that's what I had on hand)... also left out the pineapple to save calories (I can imagine that it's probably even better with it). I got 36 mini muffins that each came out to 35 calories 1 gm each of fat fiber & protein and 6 gms carbs.
I have made these twice in three days my husband and I ate all of the first batch and now we are starting on the second. I used regular sugar instead of Splenda they are so soft and moist. The next trip we take these will go with us as one of our snacks. I will try to freeze them and see how it works.
I used a mix of stevia and sugar (3 parts to 5) and cut the overall amount of "sugar" down by half. It's still a little too sweet due to how sweet stevia is so I'll probably use 1/3 cup next time. I took the suggestions some other reviewers offered and used soy milk used all white flour and added allspice and used cinnamon and nutmeg since I didn't have any pumpkin pie spice on hand. I don't have mini muffin pans so I just used a regular muffin pan and it made 12 beautiful muffins by increasing the bake time by about 10 minutes! Also definitely grease the pans and don't use paper liners -that seriously didn't work! I'll be making these again tomorrow they were so good!
D-I-V-I-N-E. I've made a million sugar-free desserts - few of them worth repeating - but this recipe is a keeper. Spongey and flavorful. I used the brown sugar/splenda mix and took the advice here about adding almond extract and making a cake. I'd recommend these additions. Wish I'd had fresh cranberries.
