Tea Time Delights. . .

These gorgeous, delicate little cakes are perfect for any morning or afternoon tea.  They are light and fluffy and the Spanish love to dip them in their coffee.
Give it a go!  You will be sure to grab another.

Magdalenas (Madelines)

2 large eggs

1 cup plain yoghurt

1/3 cup light olive oil

2/3 cup caster sugar

1 teaspoon aniseed essence (or 15ml Spanish 

aniseed liqueur)

½ teaspoon vanilla essence

1 ½ cups self-raising flour

½ cup plain flour

1 teaspoon grated orange rind

1 teaspoon grated lemon rind

Vanilla sugar

Method

Pre-heat an oven to 180º C.

Place eggs into a mixing bowl and beat well using an electric mixer. Add yoghurt, sugar, oil, essence and citrus rinds. Mix for about 1 minute on medium speed.

Sift and add flour. Mix until mixture is smooth and thick, being careful not to over mix.

Spoon dough into muffin cases to ¾ full. Place in oven for about 20 minutes. Dust with vanilla sugar while still hot.

Makes approximately 12 muffins.