Mantecadas are a type of spongy pastry from Spain similar to a muffin, but flatter. These are also popular in Mexico.
2 large eggs
125 grams of sugar (½ cup + 1 tbs)*
½ cup milk
½ cup vegetable oil
1 tsp vanilla or orange essence(I used orange blossom water)
1 tsp orange zest (optional)
125 grams of All Purpose flour (1 cup minus 1 tbs)
1 teaspoon baking powder
1 teaspoon instant yeast
1 pinch of salt
Preheat oven to 180’C Place muffin paper liners in muffin pan.
Sift together flour, baking powder and yeast in one medium size bowl, and set aside.
Place egg and sugar in a large bowl and whisk until sugar has dissolved.
Add milk and the flavoring of your choice (vanilla, orange essence plus orange zest) and mix.
Incorporate the oil in a gentle stream and whisk again to form a homogenous mixture.
Slowly stir in the dry ingredients plus the pinch of salt, mixing gently until you have a very uniform batter. Do not over mix.
Let the batter rest for 15 minutes.
With the help of a pitcher or a ladle, pour the batter into the already prepared muffin pan.
Fill it up just a little bit bellow the edge.
Carefully place in the preheated oven and bake for 20 minutes.
Remove from oven and cool for about 5 minutes on a cooling rack.
They keep well for 2 to 3 days when stored in an airtight container.
Recipe credit: Mexico in my kitchen
Prepared, tried and tested by: Preshana Singh
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