Muffins

Pestiños

All the muffin recipes in the old recipe books refer to the dough since the baking was done in the bakery to which the stuffed cups were taken to the taste of each house. The memory of that wicker basket – fresh from the oven – that kept so much tenderness, makes this recipe more than just a cake. We have adapted the instructions and baked the muffins at home. They end up coming out well (not the first time, it must be said) and, of course, just for the smell they leave in the kitchen they are worth the try.

1. Place the eggs, both egg whites and yolks together, in a bowl.
2. Add the sugar and the pinch of salt.
3. Beat the mixture very well with a whisk for at least 6 minutes.
4. Add the lemon zest and the Extra Virgin Olive Oil Peña de Baena. Mix well without the need for beating.
5. Sift the flour over the dough and stir until you get a homogeneous paste.
6. Finally, add the soda powder (or baking powder).
7. Let the dough rest for 15 minutes.
8. Preheat the oven to 220°C (428°F) with top and bottom heat.
9. Fill the muffin cups without reaching the top and place them, already filled, in the metal flan molds or aluminum foil.
10. Just before putting your hand in the oven, sprinkle each muffin with a teaspoon of sugar on top.
11. Lower the oven temperature to 180°C (356°F) and place the tray with the muffins in until they are cooked (between 15 and 20 minutes on the medium-low rack of the oven).
12. Remove them and let them cool on a rack.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5