Over the Teacups

Giving Voice to the Tea Industry

Apple Thimble Tea Cakes Recipe

Posted on | November 22, 2010 | Comments

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Basket of Apples

Basket of Apple Greetings

Happy Thanksgiving!
Many of us are searching for something simple and smaller for Thanksgiving desserts for family dinners, potlucks or for a tea party. There’s the appeal of the whole pumpkin pie or apple pie and then there’s the reality of portion control.
The apple orchards have outdone themselves this year and delivered nice crispy apples for snacks and for a home cookbook.
Tea Time Treats
One of my favorite tea time treats is also a good choice for Thanksgiving or Christmas day. A simple-to-make little tart like muffin with cinnamon or apple pie spice, Apple Thimble Tea Cakes (tiny muffin size) are only about 84 calories.
Let me know what you think about it!

    Apple Thimble Tea Cakes Recipe

3 large apples – peeled, cored, and chopped
1/2 cup currants or raisins
1/4 cup water
2 Tbs sugar
1/2 tsp. ground cinnamon or apple pie spice
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg or mace
1 1/2 cups butter

Preheat oven to 350° F. Grease 4 12-cup mini-muffin pans.
Peel, core and chop apples. Mix apples, currants, water, sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; set aside.
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture until the mixture looks like coarse crumbs. Set aside 1 cup crust mixture.
Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup.
Make sure the crust completely lines the muffin cup to the top. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the reserved crust mixture on the apple filling.
Bake in preheated oven until golden brown – about15 to 20 minutes.
Servings: 48
Yield: 4 dozen mini cakes
Degree of Difficulty: Very easy
Oven Temperature: 350°F
Serving size: 1/48 of a recipe (1.3 ounces).
Calories 84.76; Total Fat 0.6g; Saturated Fat 0.14g; Cholesterol 0.16mg; Sodium 3.23mg; Potassium 86.5mg; Total Carbs 18.67g; Fiber 1.32g; Sugar 9.67g; Protein 1.74g

About the Author

Jennifer Petersen is a tea enthusiast, Certified Tea Professional, teaches various aspects about tea as a business, and a marketing consultant to the beverage industry. Always fascinated by other people who love tea, she is a life-long student and admirer of those who choose tea as a lifestyle.