IF there’s a sweet we love having in the mornings and for an afternoon snack with a coffee in Spain it’s today’s recipe. In English we call them muffins, however we’ll call them Magdalenas from now on because there are few basic differences, which make them totally unique.
The first time I worked in a cafe in Australia I realised customers love grabbing a sweet with their coffee. I knew that was the opportunity to introduce Spanish ways of doing things and blend the best of both worlds for a morning treat.
I have a beautiful memory about this recipe: every time I was with my grandparents in their village in La Mancha, I went with them to grab traditional sweets from the cloistered nuns.It was an example of an early and rustic take away business in Spain.
I remember arriving at their convent where you’d find yourself in a closed room. There was a rotating wooden counter that was completely shut off, so you can’t interact with the nun, and some A4 pictures of the products to purchase. You say “hi”, and the nun hidden behind the counter takes the order. You put your money down, the nun rotates the counter, then they turn it again, and voila you have your sweets without seeing anyone.
These are nuns that strictly separate themselves from the affairs of the external world. However, I love that they have a side gig, making traditional desserts and sweets in order to get some revenue.
In my family we love those sweets, and my grandmother always had awesome treats in her pantry for us, the grandkids. All this love affair with the sweet world, plus the whole mysticism of getting them, made me love Spanish Magdalenas. They have a special place in my heart!
The original recipe is for dipping into your drink like coffee, chocolate, etc. They are fluffy and usually made with hints of lemon, but as a chef I found them a tiny bit on the dry side. That’s when I thought I had to improve the recipe!
Apple and cinnamon Magdalenas
Ingredients:
440 g plain flour
250 g sugar
4 tsp baking powder
2 whole eggs
1 1/2 cups light olive oil
1 1/2 cups of milk
6 to 8 local apples, peeled and diced
Raw sugar to sprinkle on top of them individually before baking.
To serve:
Icing sugar on top and a pinch of cinnamon
Method:
1. Preheat your oven at 160 degrees Celcus
2. Measure all ingredients well. Start by adding all dry ingredients together and then all the wet ingredients together. Whisk well!
3. Peel and chop your apples in a dice. Take your time, making them more or less the same size.
4. Add the fruit and a pinch of cinnamon. Fold everything with the help of a spatula.
5. Prepare your muffin tin with the cases and fill them up three-quarters of mixture.
6. Add a spoonful of raw sugar on each individual muffin as this is going to create the most delicious layer of crunch.
7. Bake them for 25 to 30 minutes, until they rise and a fluffy.
8. Leave them to rest, then separate them with a pairing knife gently from the tin.
9. Finish by sprinkling some icing sugar and cinnamon.
Note: be aware that the fruit will be piping hot after taking the Magdalenas out of the oven. I know they are irresistible, but give them time to rest so you don’t burn your tongue!
Extra note: baking with olive oil will give a really unique consistency to the Magdalenas. The addition of the fruit gives them a sweet and acidic layer that combines very well. By the way, the crunchy top will be a revelation for your guests!