Light Holiday Tea Cakes

Light Holiday Tea Cakes

6

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

Ingredients

{{adjustedServings}} servings 51 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

6
  1. 6 Ratings

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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...