Magdalenas - Spanish muffins
- 3 eggs
- ½ cup sugar
- 1 ⅓ cup all purpose flour plain flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup olive oil
- 3 tablespoon milk
- 1 lemon zest ie zest from 1 lemon
- 1 tablespoon sugar to top - optional (but recommended)
- Beat together the eggs and sugar until the sugar has dissolved and the mixture becomes paler and with little bubbles in it.
- Separately, mix the flour, baking powder and salt.
- Add this mixture to the egg-sugar mixture along with the oil, milk and lemon zest.
- Mix until smooth and well combined.
- Cover the mixture and refrigerate for approximately 30 minutes.
- Towards the end of the chilling time, preheat the oven to 450F
- Line a muffin tin with 12 liners.
- Take the mixture out of the fridge and spoon the mixture evenly into the muffin liners - don't mix the batter, just scoop it out and just fill the liners to around ¾ full.
- If you like (recommended), sprinkle a little sugar over the top of each of the muffins then place them in the oven and immediately reduce the temperature to 400F
- Bake the muffins for approximately 15 minutes, turning once after around 10-12 minutes, if needed, to help the 'humps' be even in the middle (but don't open the oven before at least 10 minutes to make sure they rise properly).
- Allow to cool a minute or two before removing from tin onto a cooling rack.
