Almond muffins

A few weeks ago, and having forgotten to buy oil, I began searching through the net a magdalenas recipe I could use. This is when I first came across a great sounding recipe by Patricia.

Patricia is a blogger who has an enormous amount of followers. Her amazing cooking blog which is something of an Ali Baba cave for recipes. The magic words being http://elrecetariodemicocina.blogspot.com.es rather than “open sesame!”

My fridge made me bring a few changes to the recipe, as you will see if you compared, but the flavours are amazing. Just as promised!

I would recommend you make small size magdalenas as they are rather rich and filling . You could have them for afternoon tea and if so, I would recommend my personal favourite Japanese Green tea with them, though Jasmine tea is also lovely.

Cooking time: 15 minutes prep + 25 minutes bake
Quantity: This mix makes 30 small magdalenas

Tips:

1. The times have been calculated assuming all magdalenas are small and baked in one go, bear it in mind.

2. You can choose colourful papers which can make these look a bit more Festive but do bear in mind that you will need to use some sort of “support ” for the mix to go up. I made some without a muffin tin and they turned out to be pancake like flat muffins…

There are many options, and as Patricia shows in her blog, you may even use paper lined flan cases, so dont be put off by this.

Ingredients:

4 medium eggs
200 ml milk
200 gr sugar
350 gr of flour
16 gr of baking soda
50 gr of ground almond
2 tea spoons of baking soda
30 small paper cup cake cases

Cooking Instructions:

Preheat the oven at 190 degrees c, gas mark 5 (in a first batch i tried her 200 but my oven brought the magdalenas up too early and browned them too much. So please, get to know your oven)

Beat the eggs and mix the sugar until you have a light coloured lumpless cream. Add the milk and the almonds and mix.

In a different bowl, mix the flour and the baking soda. Sift this mix on to the wet mix slowly mixing constantly and avoiding lumps.

Place the paper moulds in the muffin tin before pouring the mix in to 2/3 rds of their height.

Bake for 25 minutes if you choose the small size and 30 if you go for large size.

Leave in the tin until the metal cools down , then remove from it and place them on a cool wire rack or oven grill until fully cool.

Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate and Patricia’s “El recetario de mi cocina”

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