Magdalenas
Magdalenas are light and fluffy Spanish cupcakes made with simple ingredients like olive oil and milk. Perfect for breakfast or snacks, these subtly sweet treats are easy to prepare at home.
Cook time 20 min
Prep time 15 min
Ingredients:
1 egg1.50 cups sugar
1 cup milk (1% fat)
1 cup olive oil
3 cups all-purpose white wheat flour
1 tsp baking powder
Magdalenas are traditional Spanish cupcakes, often enjoyed for breakfast or as a snack. They are light, fluffy, and subtly sweet, making them a delightful treat. This recipe provides you with a simple yet delicious way to make magdalenas at home using basic ingredients.
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it with cooking spray or oil.
- In a large mixing bowl, beat the egg until it is frothy.
- Add the sugar to the beaten egg and continue to mix until the mixture is light and creamy.
- Gradually add the milk and olive oil to the mixture, stirring continuously until well combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined without over-mixing. The batter should be smooth and lump-free.
- Carefully spoon the batter into the prepared muffin tins, filling each one about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven.
- Bake for 20-25 minutes, or until the Magdalenas are golden brown and a toothpick inserted into the center comes out clean.
- Allow the Magdalenas to cool in the muffin tin for about 5 minutes.
- Transfer them to a wire rack to cool completely.
- Once cooled, the Magdalenas are ready to serve. Enjoy them with a cup of coffee or tea!
Making magdalenas at home is a rewarding experience that results in a batch of delicious, homemade cupcakes. By following the tips provided, you can achieve perfect magdalenas that are light, fluffy, and full of flavor. Serve them with a cup of coffee or tea for a delightful treat.
Magdalenas FAQ:
Bake the Magdalenas in a preheated oven at 375°F (190°C) for 20-25 minutes. They are ready when they are golden brown and a toothpick inserted into the center comes out clean.
Store leftover Magdalenas in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to a month.
Yes, you can substitute the olive oil with another neutral oil, such as vegetable oil or canola oil. For a different flavor, melted butter can also be used.
Use a standard 12-cup muffin tin for this recipe. This will ensure the Magdalenas bake evenly and the sizes are consistent.
The Magdalenas are done when they are golden brown and a toothpick inserted into the center comes out clean. They should spring back when lightly touched.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps in achieving a smooth batter that rises well during baking.
- When mixing the batter, do not overwork it. Overmixing can result in dense magdalenas instead of light and fluffy ones.
- After filling the cupcake liners with batter, let them rest for about 10-15 minutes before baking. This helps the batter settle and can contribute to a better rise.
- For an extra touch of sweetness and a slightly crisp top, sprinkle a bit of sugar on top of each magdalena before baking.
- Preheat your oven to the correct temperature before you start baking to ensure even cooking.
- Use good quality olive oil for a richer flavor in your magdalenas.
Nutrition per serving
10 ServingsCalories 270kcal
Protein 6g
Carbohydrates 60g
Fiber 1.13g
Sugar 30g
Fat 24g
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