Desserts and confectionery,  Recipes

Magdalenas (Spanish muffins): a different touch to your afternoon tea

Hi there!

Are you having a nice start of June? The weather is beautiful, BBQs are sizzling and we have moved our tables out to the gardens. Undoubtedly, this marks the beginning of a new time in the UK after a mad spring that has even included a snowfall on 12th April. Along with the easing of the lockdown, it is much needed.

Our gardens are not only for grilling meat in our BBQ, but also a nice place to have Afternoon tea. This takes me back to the first ever job I had when I moved to Oxford, at Browns Brasserie. I remember seeing huge trays of tea snacks going across the restaurant and I got really fascinated. On the other side, I was preparing the tea pots and getting used to something totally new for me: scones, velvet cake, Victoria sponge… That was such an experience. Honestly, guys, no one can beat you in this!

You know in Spain we usually drink coffee instead after lunch. Our merienda is not as big as your afternoon tea-although sometimes it actually is. However, and in the same way as you, we can eat either sweet or savoury snacks with our beverage. Magdalenas are the most recurrent among them and consist in just plain muffins. But do not be fooled by your first impression: they are full of flavor and have a strong personality. In fact, they are a genuine Spanish sweet treat, proudly sold in every bakery and with that sugar crust on top that make them unique. Seriously: the good, homemade ones have this distinctive mark. Do not look for anything else.

I encourage you to read the full recipe, try them and tell me if you would include it in your afternoon tea snacks. Leave me a comment below and let me know your thoughts.


INGREDIENTS (MAKES 16)

  • Plain flour (350 g)
  • Sugar (250 g)
  • Sunflower oil (200 ml)
  • Single cream (100 ml)
  • Eggs (4)
  • Baking powder (1 tbsp)
  • Lemon zest

DIRECTIONS FOR COOKING

  1. In a bowl, beat the eggs and the sugar well until they double the size, Add later the lemon zest, the sunflower oil and the single cream and blend all together.

2. Sift the flour and the baking powder over the mix. Again, blend together until the batter becomes thicker. Cover the bowl with cling film and cool in the fridge for up to 30 minutes.

3. Prepare a muffins tin with paper cups. Using a spoon, fill each one up to three quarters of their capacity. Finish with some sugar on top

4. Preheat the oven at 175 Celsius and bake for 15 minutes. Remove when they are golden brown.

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