Light Holiday Tea Cakes

Light Holiday Tea Cakes

5 Reviews 1 Pic
USA WEEKEND columnist Jean Carper
Recipe by  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

Adjust Servings

Original recipe yields 30 cakes

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.

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Reviews (5)

Rate This Recipe
Miss Amanda
20

Miss Amanda

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!

CrystalGayle
11

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!

Cindy in Pensacola
10

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 so I used 1 cup of cranberries. Quite tasty for being healthy for you!!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 51 cal
  • 3%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 8.9 g
  • 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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Russian Tea Cakes I

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Russian Tea Cakes II