Magdalenas - Spanish muffins

Step 1

Beat together the eggs and sugar until the sugar has dissolved and the mixture becomes paler and with little bubbles in it.

Step 2

Separately, mix the flour, baking powder and salt. Add this mixture to the egg-sugar mixture along with the oil, milk and lemon zest. Mix until smooth and well combined. Cover the mixture and refrigerate for approximately 30 minutes.

Step 3

Towards the end of the chilling time, preheat the oven to 450F/230C. Line a muffin tin with 12 liners.

Step 4

Take the mixture out of the fridge and spoon the mixture evenly into the muffin liners - don't mix the batter, just scoop it out and just fill the liners to around 3/4 full.

Step 5

If you like (recommended), sprinkle a little sugar over the top of each of the muffins then place them in the oven and immediately reduce the temperature to 400F/200C.

Step 6

Bake the muffins for approximately 15 minutes, turning once after around 10-12 minutes, if needed, to help the 'humps' be even in the middle (but don't open the oven before at least 10 minutes to make sure they rise properly).

Step 7

Allow to cool a minute or two before removing from tin onto a cooling rack.