I love this recipe. It reminds me of my grandmother’s afternoon tea break, when she used to have a yoghurt and a magdalena to pass her pills.
I know that it may sound sad but with time, I remember it with melancholy rather than sadness. She would sit at the round table at the library, and read the newspaper which! for some reason, she insisted on holding in her shaky hands and had her afternoon cuppa.
Cooking time: 15 minutes + 30 minutes
Quantity: This mix makes a dozen and a half (16) magdalenas
1. I use brown sugar as it adds a depth of flavour which I enjoy, but the traditional recipe uses white sugar.
2. As this recipe uses vegetable oil rather than animal fat, you need to make sure that its flavour does not overpower the magdalenas, therefore, I would stay away from any virgin olive oil. I choose either sunflower or equal parts of olive oil and sunflower oil.
3. I have used berries in the magdalenas, but adding anything to the mix, will alter the cooking time of the dough so please bear in mind and keep an eye on it. If in doubt, the trick of pricking with a knife or needle still works.
4. When you cook magdalenas in the oven, the timing will change if you work on two levels of trays. I normally do one at the time as it is easier to control, but in essence, the more magdalenas that you are baking the longer it will take, so please bear in mind.
300 gr of self-rising flour
200ml Of vegetable oil
150 ml of milk
250 gr of muscovado sugar
A muffin tray and 16 muffin size paper containers
Preheat the oven at 190 degrees c, gas mark 5.
Whisk the eggs, add the sugar and mix together. Add the milk , the oil and continue to whisk.
When the liquid is consistent, incorporate the flour until smooth. Do not leave any flour balls as they will not cook. (This is the time when you would add your special touch: chocolate buttons, vanilla extract, berries….)
Leave the mix to rest whilst you prepare the muffin tray with the paper containers.
Fill the paper containers half way through, for the magdalenas to have room to grow. Introduce in the oven and cook for 30 minutes. (It is good practice to turn the tray around after 15 minutes to cook evenly)
When cooked, take them out of the oven and leave to cool before you eat.
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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