This recipe idea came from watching Sandra Lee’s Semi-Homemade. I modified her recipe to make it a bit more healthful. These cakes are good as a dessert, as a breakfast, or anytime you want to enjoy one with a hot cup of tea!
Pecan Tea Cakes
- 2 cups Bisquick®
- ¼ cup egg substitute
- ½ cup pure maple syrup
- ½ cup unsweetened applesauce
- 1 tsp. vanilla extract
- ½ cup chopped pecans
- 1 cup powdered sugar
- 1 tsp. pumpkin pie spice
- 1 Tbsp. milk
- 1 Tbsp. pure maple syrup
- 12 pecan halves
Preheat oven to 350°. Add paper liners to a 12-cup muffin pan.
In a medium bowl, beat together the syrup, egg substitute, cream, and vanilla, about one minute.
Gradually add the 2 cups Bisquick® and mix about one minute. Don’t over mix. Fold in the chopped pecans.
Scoop 1/12 of the mixture into each cup of the muffin pan.
Bake 12 to 15 minutes or until toothpick inserted tests clean. Remove from oven and cool muffins on a wire rack.
While muffins cool, combine the powdered sugar, spice, milk, and maple syrup to make a glaze. Whisk until thick. If mixture is too tight, thin with additional milk.
Dip muffins into the bowl of glaze to coat the tops. Garnish each muffin with a pecan half. Serve.