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Saturday, November 26, 2011

Olive oil madeleines

I love Madeleines. “Pur butter Madeleines” are of course better but sometimes we cannot indulge.
For the next couple months, I will try to eat healthier and exercise!! 
Yes, my baby brother did visit…and he said that I put on some weigh… 
Which I did! So Bye bye butter, Hello olive oil!!!

A recipe adapted from Cooky Monster
1 cup of sugar
1 1/3 cup flour
½ tsp baking powder
6 tbs olive oil (use a light one)
5 tbs of soy milk(I did not have milk)
1 tiny pinch of salt
1 tbs vanilla extract
2 medium eggs (there were smallish)

Mix until creamed sugar,eggs, and salt in one bowl.
Mix flour and baking powder in another bowl.
Add olive oil and milk to sugar-salt-eggs cream.
Then add flour mix in three times.
Mix well for 5 minutes to get the cute bump!!!
I let batter rest for 1  hour  in the fridge.
Pour in muffin tins or Madeleine tins.

Cooking Nomads’ Verdict
Coming from the oven they are delicious and tender.
The next day they are more dense but still perfect to dip in warm milk.
It is a fast and easy recipe. And you cannot taste the olive oil.

Next time
I will try orange flower water or lemon zest instead of vanilla.

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