Magdalenas
Discover the delightful taste of homemade Magdalenas with this easy-to-follow recipe. Featuring a blend of farm-fresh egg, sugar, milk, olive oil, and all-purpose white wheat flour, these Spanish muffins are light, fluffy, and perfect for any occasion. Elevate your baking skills with our step-by-step guide and enjoy the comforting aroma of freshly baked treats straight from your kitchen!
- 20 May 2024
- Cook time 20 min
- Prep time 15 min
- 10 Servings
- 6 Ingredients
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.
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.13g | 3% |
| Sugar 30g | 31% |
| Fat | |
| Fat 24g | 30% |
| Saturated 3.71g | 12% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 22ug | 3% |
| Choline 24mg | 5% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.08mg | 1% |
| Vitamin K 0.15ug | 0% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 100mg | 3% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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