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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I used raspberry flavored dried cranberries in this recipe. I make tea breads in an oversized muffin tin. The twelve muffins equal 2 loaves of tea bread. Of course the baking time for loaves would be longer than for the oversized muffins. Individually wrapped, they freeze well. Ingredients:
1 cup splenda sugar substitute |
3/4 cup sugar |
1 cup canola oil |
3 large eggs |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cardamom |
2 teaspoons vanilla |
3 cups chopped pears |
1/4 cup pecans |
1/2 cup dried cranberries |
Directions:
1. Wisk together flour, baking soda, salt and cardamom. Set aside.
2. Beat together Splenda, sugar and oil.
3. Add eggs one at a time.
4. Add dry ingredients slowly, scraping down bowl.
5. Add vanilla.
6. Fold in pears, cranberries and pecans.
7. Spray oversized muffin tin with Pam.
8. Spoon mounded 1/3-cup measuring cupfuls into each of 12 wells.
9. Bake 375 for 25 minutes.
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