Skip to main content New<> this month
Get the Allrecipes magazine

Light Holiday Tea Cakes

Rated as 4.67 out of 5 Stars

"So, you're making a pot of tea for friends? Add a nutritious snack with these easy, spicy mini-muffins."
Added to shopping list. Go to shopping list.

Ingredients

servings 48
Original recipe yields 30 servings (30 cakes)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees. In a large bowl, beat egg whites until stiff. Fold in applesauce, half-and-half and vanilla. In a separate bowl, combine Splenda, flour, baking soda, spices. Fold dry ingredients into wet mixture. Fold in pineapple, cranberries and nuts. Spoon batter into non-stick mini-muffin pans greased with cooking spray. Bake 12-15 minutes. Remove, cool. Dust with confectioner's sugar if desired.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts


Per Serving: 48 calories; 1.4 8.2 1.5 < 1 51 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 muffi...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 muffi...

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 pin...

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 c...

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...

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 h...

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 ti...

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 ...