Muffins
Description
You simply must try making “Magdalenas” muffins with this recipe! These traditional Spanish little cakes are nothing like the muffins we’re used to in flavour and texture. They’re softer and fluffier—very tender inside and super crisp outside! What’s more, they bake quickly and need only a bare minimum of ingredients. Tea with the family in the evening—it’s a real find! The amounts listed yield about 12. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all ingredients. I’m using Tarocco oranges—a sweet, juicy, fragrant fruit with orange-red flesh. But you can use oranges of any variety, or substitute lemon or any other citrus.
- 2
Step 2
In a deep bowl, combine the eggs and sugar. Add the zest of 1/2 orange and 100 ml of freshly squeezed orange juice.
- 3
Step 3
Beat well until foam appears.
- 4
Step 4
Add the flour and baking powder. Mix well.
- 5
Step 5
Pour in the oil.
- 6
Step 6
Mix everything once more. The dough is ready.
- 7
Step 7
Spread the finished dough into the molds. Refrigerate for 1 hour. This is important so the muffins rise with a domed top. If the dough is not cold when you put the muffins in the oven, they will either not rise or will collapse sharply afterward. Before baking, sprinkle the tops of the dough with sugar.
- 8
Step 8
Bake the muffins for 14 minutes at 220 degrees. Preheat the oven to 250 degrees first, then lower the temperature to 220 degrees before putting the muffins in. The photo shows a crispy sugar crust on top and a tender crumb inside. Before serving, cool the muffins on a wire rack.
- 9
Step 9
The “Magdalenas” muffins are ready.