Lemon muffins, olive oil, and Magdalena-style almond milk

For 8 or 10 depending on the mussels:

210 g flour

1 tsp baking powder

30 g almond powder

2 eggs

100 g sugar - to sprinkle

1 untreated lemon

1 tbsp Amaretto (optional)

¹/₂ tsp vanilla extract (or 1 pinch of cinnamon)

120 ml of almond milk

80 ml of olive oil

Combine flour, baking powder, and almond powder.

Remove the lemon zest with a thin grater.

Using an electric whisk, beat the eggs with the sugar for about 5 minutes to obtain a sparkling, clear, and larger mixture.

Stir in oil, almond milk, vanilla, lemon, and amaretto. Continue beating for about 2 minutes.

Using a spoon or spatula, stir in the flour/powder without over-working the dough. Cover and store in the refrigerator for a few hours, or overnight.

Preheat the oven to 240^oC.

Mix the dough vigorously with a whisk, or spoon. It seems that this is important for even cooking. I gave four or five lashes.

Divide the mixture among muffin tins, or paper crates, at ²/₃ or ³/₄ of their height. Sprinkle with a little sugar.

Lower the oven temperature to 200 degrees C. Bake and bake for about 15 minutes. Adapt the cooking time to the size of the muffins. Test the cooking with a toothpick, it should come out dry.

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