Light Holiday Tea Cakes Recipe - Allrecipes.com
Light Holiday Tea Cakes Recipe

Light Holiday Tea Cakes

Recipe by  

"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 Edit and Save

Original recipe makes 30 cakes Change Servings
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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.
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Footnotes

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

Most Helpful Positive Review
Jul 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 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!

 
Most Helpful Critical Review
Aug 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 the Splenda, because it was what I had. I also left out the pineapple, like another reviewer, and just used 1 1.5 oz box of the cranberries. They were so extra moist, that even after 20 minutes of baking, a quarter of them wanted to stick and break in half. I think this would be best made into a cake, cooked well, with some kind of cream cheese or similar type frosting. The flavor is good and with a little work, could make a nice presentation too.

 

6 Ratings

Jul 07, 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!

 
Dec 15, 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 pineapple so I used 1 cup of cranberries. Quite tasty for being healthy for you!!

 
Nov 07, 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 cranberries instead of the dried fruit. Turned out really good!

 
Jun 08, 2015

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 baking them in a mini muffin pan, as suggested. ;) The only change I made was to use 1% milk instead of the half & half (that' what I had on hand)... also left out the pineapple to save calories (I can imagine that it's probably even better with it). I got 36 mini muffins that each came out to 35 calories, 1 gm each of fat, fiber,& protein and 6 gms carbs.

 

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Nutrition

  • Calories
  • 51 kcal
  • 3%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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