These very very yummy muffins are often made by nuns in Seville and can be purchased at many convents in the city (along with jams, candy, and other pastries.) I fell in love with them last month and decided I'd try to make a batch of my own for my family (I'm back in NYC for the holidays.)
They don't taste like any muffins I've ever had before and I think that's because they're made with oil instead of butter. This makes them very fluffy and light and not horrifically bad for you either. They're great with cinnamon and without (according to my sister's boyfriend, the cinnamon ones taste like a cross between muffins and snickerdoodles)
I found a recipe on this website and made it yesterday ... they came out great!
Here's the recipe in Spanish and English
(depending on the size of your cupcake wrappers the recipe makes 15-20 muffins...i mean nunffins):
3 huevos + 1 yema (3 eggs plus 1 yolk)
250 grs. azúcar (1 and a fourth cups of sugar)
250 grs. harina (a little under 2 cups of flour)
120 grs. aceite de oliva virgen extra (8 tablespoons extra virgin olive oil)
60 grs. de leche (a quarter cup of milk)
ralladura de 1/2 limón (zest of half a lemon)
zumo de 1/2 limón (juice of half a lemon)
1 cucharadita de canela molida (1 teaspoon of ground cinnamon)
10 grs. de levadura (2 teaspoons baking powder)
pizca de sal (pinch of salt)
24 cápsulas de papel (paper cupcake wrappers)
azúcar y canela para espolvorear (sugar and cinnamon to sprinkle on top)
Instructions:
En el cuenco de la batidora pongo los tres huevos y la yema, y bato a velocidad alta hasta que el batido quede espumoso, sin dejar de batir añado el azúcar.
Añado poco a poco la leche, el aceite, la ralladura del limón y el zumo, y lo dejo batir un poco más.Añado la canela, y la mezclo con una lengua, seguidamente incorporo la harina con la levadura y la sal previamente tamizada.
Y con movimientos envolventes para que el batido no se baje, lo mezclo hasta que esté bien integrada, voy rellenando la cápsulas hasta 3/4 parte, y la espolvoreo con azúcar y canela.
La dejo reposar 1 hora antes de meterlas en el horno a 170º calor arriba y abajo en la segunda ranura de 25 a 30 minutos.
whisk the eggs and yolk at high speed until it gets frothy and then keep beating while adding the sugar.
add the milk little by little, then the olive oil, the lemon zest and juice, and mix till combined well.
then mix in the cinnamon.
in a separate bowl combine flour, baking powder and salt (sift them if possible).
mix together the dry and wet ingredients and combine well (but make sure the fluffiness doesnt disappear.)
fill the cupcake wrappers 3/4 of the way full and top with a good sprinkling of sugar and cinnamon.
let the filled cupcake wrappers sit for an hour.
you don't need a cupcake tin...just sit the filled paper things on a cookie sheet and put it in the middle of the oven and cook at a little below 350 degrees for 25-30 minutes.
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