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Light Holiday Tea Cakes

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."

Rate/Review | Read Reviews (4)

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 cakes

Ingredients

3 egg whites
1 cup unsweetened applesauce
1/4 cup fat-free half-and-half
1 teaspoon vanilla
1 cup Splenda No Calorie Sweetener
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup chopped dried pineapple
1/2 cup dried cranberries, preferably orange flavored
1/2 cup chopped almonds or walnuts

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.