Ingredients for 10 muffins:
- 2 eggs
- 90 g sugar (for the dough and 40 g for the topping)
- 100 g virgin olive oil
- 90 g flour
- 7 g baking powder
- Pinch of salt
Preparation:
- Beat the eggs with the sugar on speed 3 for 2 minutes.
- Add the oil through the pouring hole in the middle of the mixing jar lid, with the hole plug half removed, while continuing to beat, on speed 3.
- Sift the flour and baking powder through a sieve and add to the batter along with the salt.
- Mix on speed 4, 2 minutes.
- Fill muffin cups 2/3 full.
- Sprinkle the top with sugar from the topping.
- Bake in preheated oven for 12 minutes at 220ºC.
Tips…
- If you place the muffin cups in a rigid muffin tin, they will not deform.
- With this same dough, you can make sponge cake sheets:
Roll out the dough on a baking tray on baking paper or a silicone baking sheet.
Bake it in a preheated oven for about 8 minutes at 200 degrees. The time may vary depending on the size of the tray (the smaller the tray, the thicker the dough and the longer the time). - You can add flavourings to the dough such as lemon or orange peel, cocoa powder, vanilla, cinnamon… You can also add dried fruits such as raisins. In this case, you should hydrate them – in water, rum or brandy – and coat them with a little flour so that they are not just in the base of the muffins.
- Try placing a base of batter in a muffin tin. Add a spoonful of jam or a piece of chocolate frosting. Cover with batter to fill 3/4 of the mould and bake in the oven.
