Catholic Recipe: Magdalenas II

Also Called: Spanish Muffins

This version of magdalenas are made by the Poor Clares of Santa Ana convent in Oñati in the Basque Country. Many Spanish baking uses olive oil, which is a different taste compared to usual baked goods.

The recipe is rather watery, calling for more milk and less egg than usual.

DIRECTIONS

Arrange 2 dozen cupcake paper liners in cupcake pans.

Preheat oven to 350 degrees F.

Beat the eggs and sugar together in a food processor or stand mixer to a pale yellow batter that leaves ribbon trails.

Gradually stir in the other ingredients, alternating the milk and oil with the flour to avoid curdling, and beat well again.

Spoon into the paper cups, but no more than two-thirds full to leave space for rising. (Optional: sprinkle with sanding sugar.)

Bake for about 20 minutes or until risen and golden.