Homemade muffins with Arbequina Deortegas

Ingredients

For 12 muffins

• 3 free-range eggs
• 180 g wheat flour
• 110 g cane sugar
• A tablespoon of yeast
• a pinch of salt
• 100 ml of Arbequina Deortegas extra virgin olive oil
• 50 ml milk
• Lemon zest
• Sugar to decorate

Elaboration

1. Preheat the oven to 200ºC with heat up and down.

2. Beat the eggs and sugar with a whisk for 3 or 4 minutes, until the mixture foams and turns light in color.

3. Sift the flour together with the yeast and salt. Add it to the eggs in three additions, beating well after each addition.

4. Add the oil and milk and beat until you get a homogeneous mass.

5. Distribute the paper capsules in the holes of the mold. Fill each capsule with the dough up to three-quarters of its capacity.

6. Put a little sugar on top and in the center of each muffin to get the crispy crust.

7. Put the molds in the oven for about 15 minutes. Do not open the oven door during cooking.

8. Take out the muffins, cool and eat!