Ingredients for some30 magdalenas depending on their size

3 eggs.
250 ml. of milk.
250 grams of sugar.
The grated skin of one orange and one lemon
350 grams of flour.
200 ml. of oil
32 grams of baking powder
Small cupcake papers

Separate the egg yolks from the whites.

Beat the whites to stiff peaks. This must be done in a clean dry bowl being sure no yolk gets in or it will not peak. You must beat them with a whisk fairly vigorously.

Once the have reached stiff peak we add.

The sugar.
The yolks.
The milk.
The lemon and orange gratings.
The flour.
The baking powder.
The oil.
It is best to do it in this order.

We should end with a batter that is clear and not too thick.

Prepare the cupcake papers and begin to fill them with the batter using a soup spoon. Try to place the batter in the center of the cup; in this way hen they expand they Hill do so in a rounded manner. Do not fill the cup more than about half way, while cooking they Hill expand to fill out the cups.

Prepare the oven at 450º and place a cookie sheet of some 9 magdalenas into the oven. You must match them very carefully so as not to burn them. They do not take long at all to cook. But they do need time to cook on the inside. As I say every oven is different but once you have done a successful batch you will know much better how to time them. They should be placed in the middle of the oven.

Once you try them you Hill not want any others. They are ideal for a child's breakfast and you have the guarantee that there are no additives or chemical ingredients.

The can be kept in plastic bags for several days.