Magdalenas: 2 large eggs or 3 if smaller 175 gr sugar 60 ml milk 190 ml sunflower or mild olive oil 210 gr plain flour 1 sachet baking powder (they are about 7 gr) grated lemon rind (1 lemon) pinch of salt pinch of cinnamon (optional) or a little vanilla essence
Beat eggs and sugar with electric beaters until creamy. Add milk and slowly go adding oil beating on low until blended. In another bowl mix flour, pinch salt, baking powder, grated lemon rind and cinnamon if using. Sift flour mixture onto egg mixture beating on low speed until all blended to a thick batter. Beat on high for a minute, cover mixture and put in fridge for 30 minutes to an hour. Preheat oven to 250* Celsius Remove batter from fridge and blend briefly with spoon. Place paper cases into muffin tins and fill with batter 3/4 full. Sprinkle each with sugar. Lower heat to 210 C (important to lower heat) Place in middle of oven and cook for 14 to 16 minutes until golden, maybe a little longer if oven is not fan forced. Cool on wire rack.