From a recipe leaflet of the Greek oil and margarine products company "Elais"
Ingredients (for 6 people):
2 eggs
1 cup of brown sugar
½ a cup of sunflower oil
½ a cup of semi-skimmed milk
½ a cup of fresh peach pulp
2 tsp of baking powder
2 cups of all-purpose flour, sifted
1/4 tsp of vanilla extract
1 pinch of salt
Icing sugar for dusting (optional)
Method:
Preheat the oven to 180°C and brush 1-2 muffin tins with some butter.
In the bowl of a standing mixer beat the eggs with the sugar until they become fluffy and creamy. Add in the mixture the oil, the milk, the peach pulp, the vanilla and the salt and mix.
Then add the flour (mixed with the baking powder) and stir to blend the ingredients.
Using a tablespoon fill the slots of the tin with the filling.
Put in the oven and bake for about 35-40 minutes or until they rise and become nicely coloured.
Allow them to cool down for a few minutes and then serve while they are still warm or cold and dust with some icing sugar if you want.
2 eggs
1 cup of brown sugar
½ a cup of sunflower oil
½ a cup of semi-skimmed milk
½ a cup of fresh peach pulp
2 tsp of baking powder
2 cups of all-purpose flour, sifted
1/4 tsp of vanilla extract
1 pinch of salt
Icing sugar for dusting (optional)
Method:
Preheat the oven to 180°C and brush 1-2 muffin tins with some butter.
In the bowl of a standing mixer beat the eggs with the sugar until they become fluffy and creamy. Add in the mixture the oil, the milk, the peach pulp, the vanilla and the salt and mix.
Then add the flour (mixed with the baking powder) and stir to blend the ingredients.
Using a tablespoon fill the slots of the tin with the filling.
Put in the oven and bake for about 35-40 minutes or until they rise and become nicely coloured.
Allow them to cool down for a few minutes and then serve while they are still warm or cold and dust with some icing sugar if you want.
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