Saturday, August 27, 2011

Isabella's Magdalena recipe

The Spanish traditionally eat them at breakfast with café con leche. I make mine using Star's  Extra Light Olive Oil instead of butter to make them healthier for you.  I hope you try my recipe and enjoy the Magdalenas! - Isabella

4 eggs
1 cup granulated sugar
1/4 cup and 2 Tbsp STAR Extra Light Olive Oil
1 2/3 cups unbleached white flour
1 Tbsp baking powder
zest from 1 lemon
1 Tbsp milk

Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light. As you continue to beat the egg mixture, slowly pour in STAR Extra Light Olive Oil, making sure to mix thoroughly. Stir in the lemon zest and milk.

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.

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into 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.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further

Serves 9. Yield is 18 magdalenas.


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