The recipe for oil and milk muffins is one of those recipes that I love because it has a taste of tradition. We have all eaten homemade homemade cupcakes at some point in our lives and I assure you that they know how the muffins of the memories of our childhood when there were no preservatives or strange additives in food or in the pastry. They are tender, juicy snacks and with a delicious aroma and olive oil flavor that this time I share in recipes.
| 🚻 12 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make oil and milk muffins: |
| 135 grams of sugar 3 eggs 150 milliliters of extra virgin olive oil 100 milliliters of milk 210 grams of flour (1½ cups) 7 grams of chemical yeast (drive) 1 lemon zest 1 teaspoon of ground cinnamon Sprinkle sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make oil and milk muffins:
1. We put the eggs and sugar in a bowl or bowl and beat until the whitish dough.
2. Add the milk in a spiny while still beating and then the olive oil in the same way.
3. We incorporate the zest of the skin of a lemon (only the yellow part because the bitter white). Then add the chemical yeast and cinnamon and mix well.
4. Finally, we add the sifted flour and mix until it is well integrated.
5. Cover the mass of spongy muffins with milk and oil and let the mixing in the refrigerator up to a maximum of 24 hours.
6. We put paper capsules in our Muffins baking tray and with the help of an ice cream spoon we distribute the mass of olive oil muffins to fill about 3/4 parts of the capsules.
7. Sprinkle with sugar the surface (optional but highly recommended) and introduce the muffins with milk in the preheated oven at 210 ºC. Bake about 14-16 minutes until they are made.
8. We turn off the oven and leave with the door ajar five minutes. We take out, remove the oil and milk muffins from the tray and let cool completely on a rack. A good benefit!
