Prep. time: 10 minutes
Cooking time: 20 minutes
Preheat oven at 180°C / 350°F
Madeleines are a traditional breakfast food in Spain, and are generally eaten in the morning. In many villages of Navarre and Aragon it is customary to offer them to guests who come to spend the holiday season in the village.
These olive oil magdalenas are made by the Poor Clares of the Santa Ana convent in Onati in the Basque Country. This recipe uses more milk and fewer eggs than normal.
- Place two dozen paper madeleine moulds on a baking sheet. Preheat the oven to 175° C (350° F).
- Beat the eggs and sugar together in a food processor until you get a thin, pale yellow batter that pours in an intermittent stream.
- Mix the other ingredients, alternating the milk and oil with the flour in order to keep the batter light, and beat again thoroughly. Drop the batter by spoonfuls into the paper moulds, filling them only 2/3 full to give the madeleines room to expand.
- Bake in the oven for about 20 minutes or until the madeleines are puffed and nicely golden.
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