Magdalenas
Magdalenas are small, sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with cafe con leche, and they are said to have originated in Aragón. They are also reminiscent of French madeleines.
Ingredients - Serves 12
- Salt - 1/4 teaspoon
- Baking powder - 1/2 teaspoon
- All-purpose flour - 1 1/2 cups
- Lemon zest - 1 tablespoon
- Unsalted butter - 1/2 cup, melted
- Sugar - 1 cup
- Eggs - 3
Let's Get Started
- Preheat the oven to 375°F (190°C). Grease and flour a muffin tin.
- In a large bowl, beat the eggs and sugar until the mixture is light and fluffy.
- Stir in the melted butter and lemon zest.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Dietary Info
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 200
- Fat: 9g
- Carbs: 27g
- Protein: 3g
- Sodium: 200mg
- Sugar: 15g
