I am beginning to feel guilty facing the sad realisation that my time in the kitchen is far too limited these days. Yet again, it is for breakfast that I am baking. This time though, my idea has been to introduce oat in the mix and to use up the frozen berries that survived my sorbet making.
Cooking time: 15 minutes prep + 30 minutes bake + 10 minutes finishing bake
Quantity: This mix makes 15 medium muffins
1. The times have been calculated assuming all magdalenas are baked in one go, bear it in mind. If you make them smaller, they will take less time.
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…
3. If you dont have a wire rack, you can use the oven grill. The idea is to allow the cool air to get to the bottom of the magdalenas to cool them off evenly.
4. You can use any type of berries. I normally buy a mix of red currant, black berries and blue berries. I have in the past failed in the muffin making because the frozen fruits stopped the cooking , therefore this time I have cooked the berries with the vanilla and the honey for a few minutes, blend the mix roughly and leave them to cool.
2 medium eggs
250 ml milk
150 ml of sunflower oil
150 gr sugar
150 gr of flour
100 gr of oat flakes
2 tea spoons of baking soda
2 table spoons of honey
4 heapped tea spoons of frozen berries
1 tea spoon of vanilla extract
Preheat the oven at 150 degrees c, gas mark 2
Prepare the berry mix as described in the tips section.
Beat the eggs and mix the milk and oil.
In a different bowl, mix the flour, oat, sugar and the baking soda. Add the wet mix with the egg whisking slowly but constantly in order to avoid lumps. Add the berries mix and continue whisking.
Prepare the muffin tin with the papers and divide the mix evenly without leaving any of it unused.
Increase the heat to 160 degrees c, gas mark 3.
Place the baking tin in the middle of the oven and bake for 30 minutes. Then , without opening the oven door, reduce the heat to 135 degrees c. gas mark 1 and leave it finishing for further 10 minutes.
Check that they are cooked. I check by piercing with a knife. If when you extract the knife, it is clean, then they will be ready.
Leave in the tin until the metal cools down , then remove the muffins from the tray and place them on a cool wire rack until they fully cool down.
If you are going to eat them in various days, do remember to cover them with clear film when they cool down in order to void drying them up.
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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