Isabella Magdales

Isabella Magdales

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.

1. Separate the egg whites from the yolks, add a pinch of salt and beat the egg whites until stiff.
2. In the bowl where we are going to make the dough, mix the egg yolks with the sugar and the extra virgin olive oil Peña de Baena. Whisk for a few minutes and add the milk. Add the flour by placing it loosely, in several times – we can help ourselves with a large sieve. Add the lemon zest, the pinch of cinnamon and the whipped egg whites, mix well in large circular motions. Finally put the soda powders and mix.
3. Let it rest for at least an hour in a cool place.
4. Preheat the oven for ten minutes at 220º.
5. Meanwhile, fill the paper cups without reaching the edge, leaving half a centimeter free of dough.
6. To make the dough rise more when baking, you can insert the paper molds into other metal (or aluminum foil) molds used to make flans.
7. Sprinkle each muffin with half a teaspoon of sugar and place them on the baking tray.
8. Bake by placing the tray at a medium-low height and reduce the temperature to 180º. They usually take about 20 minutes (it depends on the oven) and it is important not to open the oven in that time. When they are golden, take them out and cool them on a wire 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