Light Holiday Tea Cakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
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Reviewed: Dec. 12, 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!!
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
Reviewed: Jul. 7, 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!
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Photo by CrystalGayle

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 7, 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!
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Photo by CHERYLBH
Reviewed: Jun. 8, 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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Photo by CHERYLBH

Cooking Level: Expert

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Reviewed: 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.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA


 
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