“So, you're making a pot of tea for friends? Add a nutritious snack with these easy, spicy mini-muffins.” - by USA WEEKEND columnist Jean Carper
Ingredients
Adjust Servings
Original recipe yields 30 cakes
Directions
- 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.
Nutrition
Amount Per Serving (30 total)
- Calories
- 51 cal
- 3%
- Fat
- 1.4 g
- 2%
- Carbs
- 8.9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 wit..." See moreh 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!"
CrystalGayle
"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!..." See more"
Cindy in Pensacola
"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..." See more so I used 1 cup of cranberries. Quite tasty for being healthy for you!!"
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