Saturday, February 23, 2013


I don't know about you guys, but I'm ready for spring. I'm ready for all the snow to melt away, leaving way for spring flowers and nothing but warm, beautiful sunshine.
Today makes me feel like those days aren't that far away. These lovely treats helped.
For those of you who aren't familiar with magdalenas, they are a Spanish cupcake or muffin that are usually eaten at breakfast with a cup of coffee. They are light, airy, and a bit lemony. Although they're a little dry, (that's what the coffee's for!) magdalenas are delectable.
I originally had to make magdalenas for my Spanish class since we were exploring culinary customs of the Spanish world. I made them using a recipe entirely in Spanish, but I'm convinced my conversion as far as temperature and measurements were off. All in all, I wasn't that impressed. So I tried again.

What you'll need:

  • 4 eggs
  • 1 cup sugar
  • 1 stick of butter, melted
  • 1 2/3 cups flour
  • 1 tablespoon baking powder
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1 teaspoon vanilla
To make:
- Preheat the oven to 375 degrees. Line muffin tins with 18 liners.
- Measure 1/4 cup of sugar and set aside
- Melt the stick of butter in microwave and set aside so it cools
-Measure out flour and baking powder in a separate bowl, mix, and set aside.
- Beat 3/4 cup of sugar with the eggs until creamy.
- While mixing egg mixture, incorporate the butter, lemon zest, lemon juice, vanilla, and milk.
- Slowly mix in the flour mixture until incorporated.
- Pour mixture into liners and bake for 18-20 minutes. Allow to cool in tins for 15 minutes, then remove from muffin tin and place on wire rack to cool completely.

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