Lemon muffins, olive oil, and Magdalena-style almond milk
Saturday, April 25, 2020
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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 240oC.
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.