Madalenas

Ingredients for 1 servings:

• 3 eggs
• 250 g sugar
• 125 g oil
• 250 g flour
• ½ pack of baking powder
• 125 g milk, maybe a little more
• ½ bottle of flavoring (e.g. lemon or butter-vanilla), optional
• Margarine for the mold
• possibly chocolate sprinkles
• possibly fruit of your choice and season
• possibly nuts
• possibly cocoa
• Margarine for the mold
• possibly paper cups

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

traditional Spanish version of muffins

Preheat the oven to 180°C. Grease a muffin tin well with margarine and refrigerate. Separate the eggs. Beat the egg whites with 1 tablespoon of the sugar until stiff peaks form. Whisk the egg yolks and gradually add the sugar until the mixture has a light, creamy consistency. Add the oil and mix again. Sift the flour and baking powder together, then stir in small amounts with a spoon or spatula, alternating with the milk. Optionally, add 1/2 bottle of flavoring. Carefully fold in the beaten egg whites. Fill each muffin tin almost to the brim, or with 2 – 2 1/2 heaped tablespoons of batter. This batter makes enough for about 15 muffins, so I use 3 paper baking cups in addition to the baking tray. Bake in the oven for about 20 minutes until golden brown. Let it rest in the tray for 5 minutes before carefully removing it from the tray with a small knife. It’s best to return the muffins to the baking sheet and let them cool completely. You can add chocolate sprinkles, chopped apples, peaches, cherries, or ground or chopped nuts to the basic recipe, if desired. Or take half the batter and mix it with 1 level tablespoon of unsweetened cocoa powder and an additional 2-3 tablespoons of milk.