The confectioner's requires a precision that always me has been something frightful, when cooking you can be something more creative and to play with the proportions of the ingredients, but too much leavening in a pie inflates it until exploding whereas too much little it gives a solid and little nice result to the stomach. Nevertheless the magdalenas are deserved new paragraph, I dared to wear for the first time to me with them and little by little I have been exploring different types generally with good result. These are of pumpkin and are much successful, a perfect exit for a generous harvest in the orchard. With this prescription it leaves a dozen delicious magdalenas, replacing the ingredients with asterisk you will obtain to magdalenas 100% veganas.
1 cup and 3/4 flour
1 cup and 1/4 sugar
1 nosey spoonful of leavening
1/4 teaspoon you leave
1 teaspoon worn out cinnamon
1/2 teaspoon gengibre ground
1/8 teaspoon worn out nail
1 cup pumpkin puree
1/2 cup milk of cow or soja*
1/2 cup melted butter or oil of girasol*
2 nosey spoonfuls of molasses
It preheats the furnace to 200ºC and it greases the mold the magdalenas with oil or butter.
It sifts the flour, sugar, leavening, salt and spices so that they are mixed in an earthen bowl. In another receiving one it beats the pumpkin puree, milk and the oil or melted butter. It throws the humid ingredients in the earthen bowl of the ingredients droughts and mixes it all good.
Each hollow throws the mixture in the mold filling up until the 2/3 of its capacity. To put in the furnace between 18 and 20 minutes or until you can puncture with a small stick and leaves clean.