Spanish cuisine · Breakfast & Eggs

Homemade Magdalenas

Light Spanish muffins with olive oil and lemon zest that rise into a tall cracked dome in the oven.

Ingredients · for 8 servings

• 3 eggs
• 180 g sugar
• 180 ml olive oil
• 60 ml milk
• 250 g flour
• 1 packet baking powder
• 1 organic lemon (zest)
• 1 pinch salt
• 2 tbsp sugar for sprinkling

Instructions

1. Beat the eggs with the sugar on high speed for 5 min until very pale and thick, until the mixture leaves a ribbon trail when lifted.
2. Pour in the olive oil and milk in a thin stream while continuing to beat, then fold in the finely grated lemon zest.
3. Mix flour, baking powder and salt, sift over the batter and fold in only until no more flour is visible – do not stir, or the air will be lost.
4. Cover the batter and chill for at least 1 hr; the cold is essential for a tall dome while baking.
5. Preheat the oven to 220°C top/bottom heat, fill 12 paper cases three-quarters full, sprinkle with sugar and bake in the hot oven for 5 min.
6. Lower the temperature to 180°C and bake another 10–12 min until the cracked domes are golden brown and a skewer comes out clean; let cool on a rack.