These oil muffins are the richest you are going to try. Its texture is incredible because my grandmother made them as Genoese biscuits are made, beating egg whites and yolks separately. I am making the dough have much more air and then be much softer, juicier and light
To be perfect, all the ingredients must be at room temperature, and although it is almost always better to leave them in the fridge for a while, these are not necessary because the dough already has buco air and rise a lot by themselves.
My grandmother didn't put vanilla on them but I did because I love it. I hope you like them as much as we do. In the video I also leave you how you can do them. Molds. My grandmother and pampered me put us to make you fit and be very funny. They also give it a very authentic touch to the usual thing that I love. You have the video by clicking here
- 6 eggs
- 220 g sugar
- 1 teaspoon pure vanilla extract
- 230g flour
- 150 ml olive oil
- 12 g royal yeast
Preheat the oven to 200 ºC.
Beat the yolks with half the sugar and vanilla until they are very foamy and have changed color to a pale one.
Now we assemble the egg whites with electric rods about to snow along with the other half of the sugar until there are firm peaks.
Add the beaten yolks with the help of a spatula. Add the flour sieved with the yeast.
Finally add the oil. Mix well and fill the cupcake molds by putting a little sugar on top.
Bake lowering the temperature to 180 degrees for about 15-16 minutes (if you make them this big you will need more time but if you make them with cupcake molds between 12 and 14 minutes will be enough).
Tips and Tricks
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 12 square molds