Here began the adventure, not always as adventurous, two English living in London, friends by fate (and will tell you) addicted to pastries, amazon and cookbooks. We started with a recipe from his book Xavier Barriga "Pan" recently acquired by Auxi in his last trip to Spain. We go to the search and capture of the cupcakes we remember from our childhood and although they are close, we have not yet found the ideal recipe ... Will your oven? Will our meal? We do not know but it does not stop here ... CLASSIC LEMON MUFFINS CINNAMON ("Pan" Xavier Barriga)
Ingredients: 125g
eggs (and, a little weird ... We went 1 large and one medium but pesadlos vosotr @ s)
175g sugar (for our taste we had we put more like 200g)
190ml milk 60ml sunflower oil 210g
weak flour (we deduced that it is normal)
5g baking powder or drive (let's Royal lifetime)
A pinch of salt, cinnamon powder and lemon zest (Bea here you can use your spoon pinch)
Method:
Beat eggs and sugar in a bowl. In a glass mix the milk with the oil and threw the bowl, beating until ingredients are incorporated.
In another bowl place the drive, cinnamon, salt, lemon zest and flour, mix and pour the liquid mixture. Beat for 2-3 minutes, cover with a cloth and put in the refrigerator at least 1 hour (can leave overnight).
Preheat oven to 250 degrees and spread the mixture (3 / 4 parts of the paper liners for muffins) using a pastry bag to be more precise. Sprinkle with sugar and bake at 210 degrees 14 to 16 minutes depending on size and oven.
Cool on racks and eat!
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