Magdalenas

Indulge in these light and fluffy Magdalenas, Spanish-style muffins infused with a hint of vanilla and a touch of sweetness. Perfect for a cozy breakfast or an afternoon treat with coffee.

• 3 large eggs
• 1 cup sugar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Method

1. 1

   Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

2. 2

   In a large mixing bowl, whisk together the eggs and sugar until well combined and frothy.

3. 3

   Add the milk, vegetable oil, and vanilla extract to the egg mixture, and stir until smooth.

4. 4

   In another bowl, sift together the flour, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.

6. 6

   Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.

7. 7

   Bake in the preheated oven for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean.

8. 8

   Let the magdalenas cool in the tin for a few minutes before transferring them to a wire rack to cool completely.