lemon muffin

Magdalenas are wonderfully easy and light lemon and olive oil muffins. Perfect as a snack with coffee.

Magdalenas - Spanish muffins

eggs

sugar

all purpose flour (plain flour)

tsp baking powder

tsp salt

olive oil

tbsp milk

lemon zest (ie zest

Beat together the eggs and sugar until the sugar has dissolved and the mixture becomes paler and with little bubbles in it.

Separately, mix the flour, baking powder and salt. Add this mixture to the egg-sugar mixture along with the oil, milk and lemon zest. Mix until smooth and well combined. Cover the mixture and refrigerate for approximately 30 minutes.

Towards the end of the chilling time, preheat the oven to 450F/230C. Line a muffin tin with 12 liners.

Take the mixture out of the fridge and spoon the mixture evenly into the muffin liners - don&#39;t mix the batter, just scoop it out and just fill the liners to around 3/4 full.

If you like (recommended), sprinkle a little sugar over the top of each of the muffins then place them in the oven and immediately reduce the temperature to 400F/200C.

Bake the muffins for approximately 15 minutes, turning once after around 10-12 minutes, if needed, to help the &#39;humps&#39; be even in the middle (but don&#39;t open the oven before at least 10 minutes to make sure they rise properly).

Allow to cool a minute or two before removing from tin onto a cooling rack.

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Magdalenas are Spanish lemon and olive oil muffins that are easy to make at home with only a few common ingredients. They have a lovely delicate flavor, and are perfect still warm out the oven with coffee.

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Magdalenas - Spanish muffins

Top 1 lemon muffin recipes from across the web

The most viewed lemon muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Magdalenas - Spanish muffins

The most viewed lemon muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine