Homemade Magdalenas: A Taste of Traditional Spanish Sweetness!
Ingredients:
- 4 eggs
- 1/2 cup of milk
- 1 cup of olive oil
- 1 cup of sugar
- 2 cups of pastry flour
- 1/2 teaspoon of baking powder
- Zest of one large lemon
- 1/2 teaspoon of salt
Instructions:
- Preheat the Oven:
Preheat the oven to 205°C (401°F). If there are heat distribution options, set it to emit heat from both above and below. - Mix the Eggs:
In a mixing bowl, beat the eggs until they are well aerated. - Add Sugar:
Incorporate the sugar and mix until it forms a homogeneous blend with the eggs. - Incorporate Oil:
Add the oil and continue mixing until everything is well integrated. - Add Milk:
Incorporate the milk and mix thoroughly. - Add Flour:
Slowly add the flour, mixing continuously to avoid lumps. - Finish the Mixture:
To finish the batter, integrate the baking powder, salt, and lemon zest. - Refrigeration:
You’re almost done with the magdalena recipe. Now, refrigerate the batter for about 40 minutes. - Prepare the Batter:
After refrigeration, you can beat the batter lightly for easier handling. - Fill the Molds:
Distribute the batter into fluted paper cups, ideally placed inside rigid individual containers. Avoid overfilling each cup to prevent overflow in the oven. Filling three-quarters of each mold is sufficient. - Bake:
Bake the magdalenas for 15 to 20 minutes. - Check for Doneness:
After this time, the magdalenas should have a golden color and should have risen. Test doneness by inserting a knife; it should come out clean. If not, leave them in the oven a few more minutes. - Cooling:
Allow the magdalenas to cool before removing them from the molds, letting the mass settle into the correct shape. - Final Step:
Remove from molds, and there you have it: easy and homemade magdalenas!
Serving Suggestions:
Enjoy these delightful homemade magdalenas with a hot cup of coffee or tea for a sweet and comforting breakfast or snack!
