Hasty Tasty Pecan Tea Cakes

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!

RECIPE

Pecan Tea Cakes

12 Servings

Ingredients:

Muffins:

• 2 cups Bisquick®
• ¼ cup egg substitute
• ½ cup pure maple syrup
• ½ cup unsweetened applesauce
• 1 tsp. vanilla extract
• ½ cup chopped pecans

 

Glaze:

• 1 cup powdered sugar
• 1 tsp. pumpkin pie spice
• 1 Tbsp. milk
• 1 Tbsp. pure maple syrup
• 12 pecan halves

 

Directions:

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.

Pecan Tea Cake