How to make
Beat the eggs with the sugar well. Butter at room temperature (or slightly melted) is added to the eggs along with the milk. Beat until homogeneous.
Sift the flour with the baking powder, vanilla and salt. Add the grated lemon peel to the liquid ingredients. The flour is gradually added to them and mixed with a mixer to avoid lumps.
Heat the oven to 390°F (200°C).
Line muffin tins with paper muffin cups and grease lightly. Pour 1 tbsp. of the mixture and put 1 tbsp. from the jam. It is recommended that it is not too thick as it falls to the bottom of the muffin (as it did for me). I used pear and cherry jam.
Add another 1 tbsp. of the mixture on top. or until it fills 2/3 of the molds. Bake for about 20-30 minutes or until fully baked. Baking time depends on the size of the muffin tins.
They become delicious, soft and airy. I got 24 pcs.
The Spanish Magdalenas with Jam are ready.