Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1/2 cup (100 grams) granulated sugar (plus more for sprinkling)
  • 1/2 cup (118 ml) extra virgin olive oil
  • 1/4 cup (60 ml) milk
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (170 grams) pastry flour
  • 1 tablespoon (10 grams) baking powder
  • Pinch salt

Instruction

  • In a large bowl, beat the eggs until light and foamy. Slowly beat in the sugar, followed by the olive oil and milk. Whisk in the lemon zest and vanilla extract.
  • Fold in the flour, baking powder, and salt until no clumps remain. Cover the bowl and refrigerate for 30 minutes.
  • Preheat oven to 425˚F (220˚C). Line muffin tins with paper liners or lightly grease.
  • Fill each muffin tin with 3/4 of the batter and if desired, sprinkle the tops with sugar. Place in the oven and reduce temperature to 400˚F (200˚C).
  • Bake the Magdalenas until risen and golden around the edges, 13-15 minutes. Do not open the oven door while baking until they are nearly done. Allow to cool in pan for 5 minutes before removing to wire rack.
  • Serve warm or at room temperature.