ReceptnaptárMagdalenas (Spanish Milk and Oil Muffins)
Magdalenas are a permanent fixture of Spanish breakfasts and snacks, found on every café counter and corner shop shelf. They are not the same as French madeleines: they are made with oil, baked in paper cases, and have a tall, cracked dome. In Spain people love to dip them in coffee or hot chocolate, and they are a simple and very rewarding bake.
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Ingredients
Method
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- Mix the flour, baking powder, eggs, milk, oil and sugar in a bowl until smooth.
- Fill muffin cups with the batter, only three-quarters full so there is room to rise.
- Bake in a 200 °C oven for about 15 minutes, until risen and golden brown.
- Cool for a few minutes after taking them out, then serve.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Magdalenas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- The batter rises even better after 30 minutes' rest in the fridge, because cold batter rises quickly into a dome in a hot oven.
- You can add fragrance with the grated zest of 1 lemon, a very common addition in the Spanish tradition.
- Fill the cases only three-quarters full, and preheat the oven. In a fan oven, bake at 180 °C, and don't open the door during baking.
Frequently asked questions
How long do they keep?
They stay soft for 3 days in a sealed container, and the tops turn a little moister after the first day.
Can I freeze them?
Yes, for 1 month in a bag. They thaw in 1 hour at room temperature, and a few minutes in a warm oven will freshen them up.
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