Magdalenas de calabaza

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Magdalenas de calabaza. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Magdalenas de calabaza is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They're nice and they look fantastic. Magdalenas de calabaza is something that I have loved my entire life.

Many things affect the quality of taste from Magdalenas de calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magdalenas de calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Magdalenas de calabaza is 12 unidades. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Magdalenas de calabaza using 11 ingredients and 6 steps. Here is how you cook it.

Como siempre ando rebuscando en la nevera cosas perdidas, en esta ocasión tenia perdido en la nevera, un trozo de calabaza del huerto que mi amigo Alex me regalo, aprovechando que ya la tenía cocida, pensé que podría usarla para realizar estas ricas magdalenas

Ingredients and spices that need to be Get to make Magdalenas de calabaza:

1. 100 ml leche
2. 2 cucharadas soperas colmadas de azúcar
3. 1 cucharada sopera colmada de azúcar vainillada
4. 30 g. mantequilla
5. 1 cucharada café de levadura en polvo
6. 250 g harina
7. 200 g calabaza cocida
8. 1 cucharada sopera cacao en polvo
9. 6 cerezas confitadas
10. 1 huevo
11. Sal

Steps to make to make Magdalenas de calabaza

1. Como partimos de la base de que la calabaza la tenemos ya cocida, simplemente desechamos la piel y las semillas (cocida es más fácil quitarle la piel), la troceamos y la introducimos en una cazuela lo suficientemente grande como para que nos quepan todos los ingredientes.
2. En la misma cazuela introducimos la leche, los azúcares, el huevo, la mantequilla, el cacao, la harina y sobre la levadura colocamos la levadura, además de la sal. Mezclamos y trituramos todos los ingredientes con ayuda de la batidora.
3. Nos quedara una masa bastante blandita, si la vemos muy dura podemos agregar un poco más de leche, pero creo que no será necesario, en caso de considerar que está demasiado líquida podemos agregar un poco de harina. Dejamos reposar la masa unos 30 minutos para que fermente la levadura.
4. Preparamos los moldes para las magdalenas y con ayuda de una cuchara vamos rellenándolos, hasta que se nos termine la masa. Sobre cada magdalena le colocamos media cereza confitada.
5. Dejamos reposar 30 minutos más. Precalentamos el horno a 180º. Introducimos las magdalenas en el horno a 180º entre 20 y 30 minutos. Dejar enfriar y comer.
6. NOTA: si os gustan muy dulces espolvorear antes de hornear generosamente con azúcar, como no soy muy amigo del dulce, las de la foto no están espolvoreadas.

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