A rod and olive oil, the keys to a few muffins... - Basque journal

Round, square, rectangular, chocolote, integrales? varieties of cupcakes stuffed are many and its preparation is relatively simple. But so the cupcakes are spongy and light should take into account a few very simple steps

It is very easy to make homemade muffins. Also it is very easy to go well provided that it has a good oven, a good rod to beat the eggs and if made with olive oil rather than with butter or margarine. But best of all is the rich who are, the satisfaction provided by eating a confection made by oneself, the natural thing that may be and unbeatable if we use good raw materials.

In fact, using high quality ingredients is basic in Igueldo confectionery workshop. "Of course, we use high quality ingredients and I recommend to anyone who wants to make them at home, use a good first subject because it is the only way to get some tasty cupcakes." "And so that they are not heavy, should be a very homogeneous mixture of the ingredients, that is well beaten, and also just a good forcing agent dose, i.e. yeast", advised Sergio from the workshop of Igueldo.

The way of mixed ingredients is basic to the bakers of the establishment at Oiartzun. "Here use the recipe of my grandmother, only that now incorporate a machine that mix us the ingredients." Mix for a few cupcakes that are light and not made us heavy importantly well fluffy eggs for what is essential a good rod. "In addition, at home is very easy to assemble a pair of eggs or any more, that Yes, we must not use the fork to mount them". Advised David from Oiartzun pastry workshop. In addition, this pastry chef recommends gradually add the milk and use olive instead of butter or margarine oil so the magdalena is much lighter.

And to give the final tastetouch, Add a pinch of lemon zest.

Where does this tasty product come from? Many have placed it as a traditional dessert in the Lorraine Région, in France (in French, his name is Madeleine), where a young maid named Madeleine Paulmier designed this cake to Poland of King Stanislas Leszczynski which had a Palace there. Another possible origin goes back to the pilgrimages to Santiago de Compostela: a young woman named Madalena served the pilgrims a few cupcakes clamshell, symbol of this pilgrimage.