(English version below)
Os dejo una receta de magdalenas. Lo bueno de estas recetas es que son sencillas y si se utiliza una bandeja con los moldes ya incorporados, como el de la foto, salen suficientes magdalenas para toda la semana. Es importante guardarlas en un recipiente cerrado para que no se endurezcan.
Os dejo una receta de magdalenas. Lo bueno de estas recetas es que son sencillas y si se utiliza una bandeja con los moldes ya incorporados, como el de la foto, salen suficientes magdalenas para toda la semana. Es importante guardarlas en un recipiente cerrado para que no se endurezcan.
Magdalenas de yogur y arándanos.
250g de arándanos (yo utilicé unos deshidratados), 100g de azúcar, 300g de harina, 1 levadura royal, 1 huevo entero, 150g de yogur natural ,10g de azúcar avainillado, una pizca de sal, 4 cucharadas de aceite, 100ml de leche, 1/2 cucharada de canela molida, 1 pizca de nuez moscada rallada. Para la cobertura: mantequilla, azúcar y canela. Preparación: mezclar los siguientes ingredientes en un bol: azúcar, azúcar avainillado, harina , sal, levadura, canela y nuez moscada. En el caso de utilizar arándanos deshidratados, colocarlos en un recipiente con agua y calentar de 1 a 2 minutos en el microondas hasta que se inflen. Dejar enfriar. Agregar a la mezcla del bol la leche, el yogur y el huevo, batiendo con las varillas hasta obtener una masa homogénea. Añadir los arándanos y mezclar con cuidado. Para la cobertura, mezclar con los dedos una porción pequeña de mantequilla con azúcar blanca y morena y una cucharadita de harina hasta hacer unos pequeños grumos. Poner un poco de aceite o mantequilla en los moldes para que no se peguen (en el caso de utilizar moldes de papel rizado no hace falta) y rellenar con la masa hasta la mitad y un poco más. Tirar por encima de cada molde un poco de cobertura. Meter al horno (arriba y abajo) unos 25-30 minutos a 200 grados. Pinchar con un palillo o un cuchillo afilado para ver si están hechas antes de retirar ( si el cuchillo sale limpio estaan a punto). Sacar del molde y dejar enfriar en una rejilla. Ideal para media mañana o media tarde. ;)
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Here you have a recipe for muffins. The good thing about this recipe is that they are simple and if you use a muffin mold, as in the picture, you will have enough cupcakes for the whole week. It is important to keep them in a closed container so it does not harden.
Yoghurt and blueberry muffins.
250g blueberries (I used dehydrated fruit), 100g sugar, 300g flour, 1 baking powder, 1 egg, natural yoghurt 150g, 10g vanilla sugar, a pinch of salt, 4 tablespoons of oil, 100ml of milk, 1/2 teaspoon ground cinnamon, 1 pinch of grated nutmeg. For topping: butter, sugar and cinnamon. Preparation: Mix the following ingredients in a bowl: sugar, vanilla sugar, flour, salt, baking powder, cinnamon and nutmeg. In the case of using dried cranberries, place them in a bowl of water and heat for 1 to 2 minutes in the microwave until puffed. Allow to cool. Add to the bowl mix the milk, yoghurt and egg, beating with a whisk until obtaining a homogeneous mixture. Add cranberries and mix gently.
For topping, mix with fingers a small portion of butter with brown and white sugar and a teaspoon of flour to make a few small lumps. Put a little oil or butter into the molds to prevent sticking (in the case of using muffin cups is not necessary) and fill with half the dough. Sprinkle over each mold with the topping. Put the oven (up and down) about 25-30 minutes at 200 C. Prick with a toothpick or sharp knife to see if it's cooked before removing (if the knife comes out clean is ready). Remove from pan and let cool on a rack. Ideal for mid-morning or mid-afternoon. ;)
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Here you have a recipe for muffins. The good thing about this recipe is that they are simple and if you use a muffin mold, as in the picture, you will have enough cupcakes for the whole week. It is important to keep them in a closed container so it does not harden.
Yoghurt and blueberry muffins.
250g blueberries (I used dehydrated fruit), 100g sugar, 300g flour, 1 baking powder, 1 egg, natural yoghurt 150g, 10g vanilla sugar, a pinch of salt, 4 tablespoons of oil, 100ml of milk, 1/2 teaspoon ground cinnamon, 1 pinch of grated nutmeg. For topping: butter, sugar and cinnamon. Preparation: Mix the following ingredients in a bowl: sugar, vanilla sugar, flour, salt, baking powder, cinnamon and nutmeg. In the case of using dried cranberries, place them in a bowl of water and heat for 1 to 2 minutes in the microwave until puffed. Allow to cool. Add to the bowl mix the milk, yoghurt and egg, beating with a whisk until obtaining a homogeneous mixture. Add cranberries and mix gently.
For topping, mix with fingers a small portion of butter with brown and white sugar and a teaspoon of flour to make a few small lumps. Put a little oil or butter into the molds to prevent sticking (in the case of using muffin cups is not necessary) and fill with half the dough. Sprinkle over each mold with the topping. Put the oven (up and down) about 25-30 minutes at 200 C. Prick with a toothpick or sharp knife to see if it's cooked before removing (if the knife comes out clean is ready). Remove from pan and let cool on a rack. Ideal for mid-morning or mid-afternoon. ;)
