Friday, February 6, 2009

Magdalenas - Breakfast Muffin

These little cuties are EASY and very authentic - nothing nutritional, really, but very tasty - I ate these almost everyday for breakfast when I lived in Spain!


6 eggs

1 1/4 cups sugar

2 1/2 cups flour

7 oz. canola oil

1 TB. baking powder

The rind from 1 lemon


Mix all of the ingredients together. Let it rest for 1-2 hours in the fridge (covered). When it is time to bake, preheat your oven to 400 degrees. Fill the muffin cups (use liners - these will stick) about 2/3 full. I like to sprinkle the tops with a little bit of sugar, this is how they are in Spain. Bake for 12-15 minutes - they will have risen and turned a very LIGHT golden color. Do not overbake because they will dry out! Keep leftovers in an airtight container.

These are best dipped in hot chocolate!!! :)

1 kindly responding:

Doran & Jody said...

And WHAT were you doing in Spain?
I want to go there on my mission. That is where my dad's side of the family is from.