Spanish

Magdalenas Caseras (Homemade Spanish Muffins)

Name: Magdalenas Caseras (Homemade Spanish Muffins)
Total time: 40 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 3 eggs; 1 cup sugar; 1 cup sunflower oil; 1/4 cup whole milk; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp lemon zest; 1 pinch salt

Javier @javier_v84

Magdalenas Caseras (Homemade Spanish Muffins) is Spanish home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Medium Low sodium Halal Pescatarian Eggetarian

Ingredients

Serves

The quantities follow this count.

3 eggs
1 cup sugar
1 cup sunflower oil
1/4 cup whole milk
2 cups all-purpose flour
1 tbsp baking powder
1 tsp lemon zest
1 pinch salt

How to cook it

Preheat the oven to 375F (190C) and line a muffin tin with paper cases.
In a large bowl whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes.
Whisk in the sunflower oil, the milk, and the lemon zest until smooth.
Sift in the flour, the baking powder, and the salt, and fold gently just until no dry streaks remain; do not overmix.
Divide the batter among the muffin cases, sprinkle a little extra sugar on top, and bake for 18 to 20 minutes until golden and a toothpick comes out clean.
Let the magdalenas cool in the tin for 5 minutes before turning out; they keep well for a couple of days, ready for tomorrow's breakfast too.

Watch how to cook Magdalenas Caseras (Homemade Spanish Muffins)

Someone making it start to finish, so you can see what the steps look like.

MAGDALENAS CASERAS. ¡Muy Esponjosas y con Copete! Play the video

Serve it with

A Spanish breakfast is a plate rather than a single dish. These are the courses that normally sit beside Magdalenas Caseras (Homemade Spanish Muffins), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Macedonia de Frutas con Yogur (Fruit Salad with Yogurt)
  
  10 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Magdalenas Caseras (Homemade Spanish Muffins) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Magdalenas Caseras (Homemade Spanish Muffins)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 500 kcal
Protein: 6 g
Carbs: 48 g
Fat: 31 g
Fiber: 1 g
Sugar: 24 g
Sodium: 180 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Magdalenas Caseras (Homemade Spanish Muffins) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.