Chocolate almond magdalenas

I am back in the kitchen.

Finishing the project that has taken more than five years, studying for the UK registration and setting up a business are enough things to keep anyone up at night. Luckily for me, I have found a little bit of time to cook some lovely magdalenas to cheer me up in the morning!

Cooking time: 15 minutes prep + 30 minutes bake

Quantity: This mix makes 12 large magdalenas

Tips:

1. The times have been calculated assuming all magdalenas are large and 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.

Ingredients:

2 medium eggs
250 ml milk
150 ml of sunflower oil
1 tea spoon of vanilla extract
150 gr sugar
250 gr of flour
50 gr of ground almond
4 heapped tea spoons of cocoa powder
2 tea spoons of baking soda

Cooking Instructions:

Preheat the oven at 150 degrees c, gas mark 2

Beat the eggs and mix the milk, oil, sugar and vanilla.

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

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, or until 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 magdalenas 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 in order to void drying them up.

Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate

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