Magdalenas Spanish Muffins Recipes
MAGDALENAS (SPANISH CAKES)
Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with cafe con leche, and they are said to have originated in aragon. They are also good with hot chocolate.
Provided by Genie Dixon
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. measure 1/4 cup of sugar into a small bowl and set aside. In a small sauce pan, melt butter on medium on the stove top or melt in the microwave. Make sure the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in lemon zest, vanilla and milk.
- 2. Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly. While stirring the egg mixture, add in the flour mixture. continue to stir until all ingredients are mixed well. The batter will be very thick.
- 3. Place paper liner into the cupcake pan. Use a large serving spoon to spoon batter into the pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
- 4. Place pans on the middle shelf of the preheated oven for 18-20 mins. until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking it out of the pan.
MAGDALENAS: SPANISH MUFFINS
Magdalenas or Spanish muffins are delicious lemon cakes perfect for pairing with a morning cup of coffee. The authentic magdalenas recipe is simple enough that even children can make these tasty treats on their own.
Provided by Irina
Categories Small cakes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- sift all-purpose flour with baking powder and salt into a mixing bowl. In a separate large bowl, place eggs and sugar and beat with an electric mixer for about 3 to 4 minutes, until fluffy and whitish. Add milk, oil, lemon zest, and beat again. Next, add dry ingredients to the preparation, mixing at a low speed just to combine. Cover batter with plastic in contact (the film has to touch the batter) and refrigerate for one hour or overnight if desired.
- Preheat the oven to 480 degrees F/250 degrees C. Line a muffin pan with cupcake liners and fill each with butter up to 2/3 full. Sprinkle a little sugar on top. Bring the muffin tin to the middle rack of the oven and immediately lower the temperature to 420 degrees F/210 degrees C. Bake muffins for 12 to 15 minutes until golden brown.
- Check with a toothpick to make sure the cakes are done. Cool them in the pan for no longer than 5 minutes and transfer them to a wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 254 calories, Sugar 15 g, Sodium 29 mg, Fat 15.2 g, SaturatedFat 2.4 g, Carbohydrate 28.5 g, Fiber 0.5 g, Protein 3.3 g, Cholesterol 39 mg
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