Magdalenas are Spanish cakes, which visually are similar to muffins or cupcakes. In Spain, they are most commonly consumed for breakfast with a cup of coffee. In the past, these small treats were traditionally baked for special occasions, but nowadays they can be found throughout Spain, in supermarkets and bakeries. They are also easy to make at home.
Equipment
- 7 x 3 cm ( 2 and ¾ inch or ¼ cup) muffin pans
Ingredients
- 3 eggs (room temperature)
- 200 grams (1 cup) sugar
- 125 ml (1/2 cup) olive oil
- 125 ml (1/2 cup) full fat milk
- 8 grams (1 and 3/4 teaspoons) baking powder
- 250 grams (2 cups) all purpose flour
- a pinch of salt
Instructions
- In a bowl beat eggs with a pinch of salt and sugar until it’s light and fluffy.
- Pour in olive oil and continue mixing.
- Pour in milk and continue mixing.
- Add the baking powder to the flour and sift it in the batter.
- Mix it by hand using a wooden spoon or a rubber spatula.
- When everything is well integrated, cover the bowl and put it in the fridge for an hour. If needed, you can leave it in the fridge for longer.
- When ready to bake, set the oven to heat to 180° C or 350° F.
- Grease the muffin pans with oil or soft butter and put them on a baking tray.
- Remove the bowl from the fridge and mix the batter a little.
- Put the batter in the muffin pans filling approximately 2/3.
- Sprinkle a little bit of sugar on top and put magdalenas in the oven.
- Increase the oven temperature to 200° C or 400° F and bake magdalenas for about 15 minutes till they look golden brown.
- Remove magdalenas from the oven and let them cool in the pans for a few minutes before removing them from the pans.
- Enjoy!