the Valencianas magdalenas
- 2 eggs XL (or 125 gr)
- 175 gr of sugar
- 60 ml milk
- 190 ml of soft olive oil (may also be sunflower)
- 210 gr of loose flour (190 gr of all-purpose flour + 20 gr of Maizena)
- 2 teaspoons or TSP of baking powder
- 1 lemon zest
- 1 teaspoon or TSP of cinnamon powder, to taste
- A little bit of salt
- A handful of chocolate nuggets (optional)
First we sifted the flour with the powdered yeast, the salt, the orange zest, and the cinnamon, we reserve. Then beat the eggs at medium speed with the sugar until they foam, incorporating air to the dough. Then add the milk, slowing down to prevent the mixture from falling. Then, without adding a beat, add the oil, gradually adding the mixture gradually. Then add the dry ingredients twice at low speed, just to add the flour to the mixture.
The recommended thing at this point would be to leave the dough covered with a rag in the refrigerator resting 1 hour. You can even prepare the mixture and let it sit until the next day to bake some muffins for breakfast. It is the advantage of using baking powder instead of baking soda.
Once the minimum rest period has passed, preheat the oven to 250 °. Remove the dough by hand with a spatula or a hand beater and spread through the capsules without filling them more than 3/4 of their capacity. You can add a little sugar to make that crust so characteristic of the cupcakes of a lifetime.
Lower the temperature to 210º and bake at medium height (in my case it is always the second of the 4 heights, starting from below) for 16 or 18 minutes or until the pinch of the cupcake a stick comes out dry. Leave on the molds for 5 minutes and then cool on a grille in the air.
Pairs Well With
These muffins are typical of the region of Valencia, in Spain. For many years my mother prepared them and now I share with you their recipe.