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My review
Light Holiday Tea Cakes
USA WEEKEND columnist Jean Carper
"So, you're making a pot of tea for friends? Add a nutritious snack with these easy, spicy mini-muffins."
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Ingredients
servings 48 calsOriginal recipe yields 30 servings (30 cakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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 g fat; 8.2 g carbohydrates; 1.5 g protein; < 1 mg cholesterol; 51 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
7/13/2006
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
8/24/2012
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...
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7/13/2006
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...
7/7/2010
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!
12/12/2009
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...
11/7/2011
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...
8/24/2012
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...
10/13/2017
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...
10/17/2016
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...