Spanish Lemon Magdalenas with Olive Oil and a Sugar Crust

What you need

• 3 large eggs
• 100 g (1/2 cup) sugar, plus 1 tbsp for sprinkling
• 170 g (1 1/3 cups) plain flour, all-purpose
• 2 tsp baking powder
• 1/4 tsp salt
• 120 ml (1/2 cup) mild olive oil
• 3 tbsp milk
• 1 lemon, finely grated zest only

Method

Restated from the original video

1. 1

   Whisk the eggs and sugar in a large bowl with an electric mixer until pale, foamy and thick, 4-5 min.

2. 2

   Stir the flour with the baking powder and salt in a second bowl.

3. 3

   Pour the olive oil and milk into the egg mixture, add the lemon zest and whisk briefly to combine.

4. 4

   Fold in the flour mixture with a spatula until no dry streaks remain.

5. 5

   Cover the bowl and chill the batter for 30 min. The cold batter helps the tops rise into a dome.

6. 6

   Near the end of the chilling time, heat the oven to 230 °C (450 °F) and line a 12-hole muffin tin with paper cases.

7. 7

   Spoon the batter into the cases without stirring it first, filling each about three-quarters full.

8. 8

   Sprinkle a pinch of the extra sugar over each one.

9. 9

   Put the tin in the oven and straight away turn the heat down to 200 °C (400 °F).

10. 10

    Bake until risen, domed and golden, 14-16 min. Keep the door shut for the first 10 min.

11. 11

    Leave in the tin for 2 min, then move the magdalenas to a rack to cool.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.