Ingredients:

2 eggs
110 gr. sugar
60 ml. cooking oil
150 ml. peach fruit yoghurt
220 gr. flour
1 pack baking powder
4 tablespoons peach marmalade
Pinch of salt

Preparation:

Beat eggs and sugar with electric mixer until stiffens. Add oil, yoghurt, flour, baking powder and dash of salt. Mix well.
Grease muffin shapes with some butter and pour 3/4 of volume. Add some marmalade to each muffin shape.
Bake into heated oven on 180 C for 25 minutes.
Serve it into paper muffin shapes.

Peach muffin recipe sent in by Ana M.

Ingredients

2 boxes instant pudding mix
3/4 cup milk
2 large Cool Whip tubs
Angel Food Cake (broken into pieces)
Heath bars

Preparation:

Mix 3/4 cup milk with 2 boxes of instant pudding mix; beat well and until thick.
Add Cool Whip and fold into pudding. Make 1 layer in bottom of 9×13 inch pan of angel food cake that has been broken into pieces. Put part of the pudding on cake. Add another layer of cake and then the rest of the pudding. Crush Heath cany bars on top.
Can be made 24 hours ahead of time – just refrigerate.

Ingredients:

1 cup self rising flour
1/2 cup sugar
2 tbl plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tbl vegetable oil
1 cup packed brown sugar
1 3/4 cups hot water
Vanilla ice cream – optional

Preparation:

In a bowl, combine the flour, sugar and 2 tbl cocoa. Stir in milk and oil until smooth.
Pour into a greased 8 inch square baking pan.
Combine the born sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350 for 40 – 45 minutes or until top of cake springs back when lightly touched.
Serve warm with ice cream (if desired).

Note: As a substitute for self rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose four to measure 1 cup.

Ingredients:

1 8oz cream cheese softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 6oz chocolate chips

Combine the 4 ingredients above, beat with mixer, and stir in chocolate chips.

1 1/2 cups flour
1/4 cup cocoa
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup oil
1 tablespoon vinegar
1 cup water
1 teaspoon vanilla
1/4 cup almond sliver

Preparation:

Mix dry ingredients, combine wet, then add dry to wet. Fill cupcake pan 1/3 full with cake mix. On top of each cup cake add 1 heaping teaspoon of cream cheese mixture. Sprinkle with almond slivers, sugar and cinnamon.
Bake at 350 degrees for 30 to 35 minutes, or until toothpick inserted in center comes out clean.

Ingredients:

Coffee Cake Topping
3/4 cup all-purpose flour
1/2 cup packed brown sugar
4 tbsp. butter
1/2 tsp. ground cinnamon

Apple coffee cake ingredients
1 boxed pound cake mix 16 oz.
8 oz. sour cream
2 medium eggs
1 tsp. vanilla extract
2 large Granny Smith apples (peeled, thinly sliced)

Preparation

In mixing bowl combine topping ingredients and mix until coarse crumbs result.
Chill topping, preheat oven to 350 F and grease 13″x9″ baking pan. In a large bowl, combine cake mix with eggs, vanilla and sour cream, mix about 1 min. until smooth.
Spread batter in cake pan and top with apple slices. Sprinkle topping over apples and bake for 45 to 50 minutes. Test to see if toothpick comes out clean. Cool on wire rack.