Recipe + design by Sita & Nena.


Our note: Our delicious muffins are perfect for breakfast, brunch or afternoon tea party. Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible!  

  • INGREDIENTS *vegan version

Our note: following the cups method for measurement units, we discovered that the volume of the cup is always the key, you don´t have to weigh the ingredients. A cup has the same volume of ingredients (liquid or dry) as a glass or a mug.

3 whole eggs /*soy yogurts (125g – small size container)
1 glass of milk /*unsweetened almond drink (any non-dairy milk)
1 glass of olive oil (not fill the entire glass, 2 cm to the edge)
1/2 zest of lemon, to taste
150gr caster sugar /*panela sugar or unrefined cane sugar
250gr wheat flour (plain or all-purpose) 
3 teaspoons of baking powder
3 teaspoons of baking soda
A pinch of salt
1 pack of standard size white cupcake papers (48 units approx.)


1. Preheat the oven to 180 º C. Grease the white cupcake papers.
Our note: We put 2 white cupcake papers for each madeleine, just to be sure that it is going to bake them well. You can use cupcake silicone molds intead of white cupcake papers, up to you.
2. In a large bowl beat the eggs. Add the sugar and the lemon zest continue mixing until dissolved.
3. Add milk, sifted flour, baking powder, baking soda and a pinch of salt. Mix it all well until just combined.
Our note: we always sift the flour for muffins and cakes. Sifting helps to combine the flour with any dry ingredients.
4. Last, add the olive oil and stir it slowly until get a batter smoothand uniform, do not overmix.
Our note: Overmixing will cause the muffins to be tough.
5. Place the individual paper cups on a baking sheet, fill them with batter almost to the top of the paper cups. Sprinkle sugar on the top of each madeleine.
6. Bake in the middle of the oven for 15-20 minutes until golden on top.
7. Remove from the oven. Let it cold a bit and… Enjoy tasty lemon olive oil muffins.

Our note:  Keep muffins at room temperature in plastic bags. Muffins can be frozen for up to two months. 



The madeleine is a traditional small cake from France and Spain. The French madeleines take different shapes, while the Spanish madeleines are similar to muffins. Uncertain origin:

  • Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th-century pastry cook, Madeleine Paulmier, who was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her.The story goes that Louis XV called this tiny pastry “Madeleine” for the first time in 1755 in honor of his father-in-law’s cook Paulmier. Louis’ wife introduced them soon afterwards to the court in Versailles and they became loved all over France. Marcel Proust describes Madeleines as “a little shell of cake, so generously sensual beneath the piety of its stern pleating…”
  • The Larousse Gastronomique offers another conflicting version of the history of the Madeleine. The story lays the origins of the Madeleine at the feet of one Jean Avice, the “master of choux pastry,” who worked as a pastry chef for Prince Talleyrand. Avice is said to have invented the Madeleine in the 19th century by baking little cakes in aspic moulds. | wikipedia.org





Cosericantar cooking blog makes everyday meals a piece of cake with lots of homemade vegan friendly recipes and menus. Yummy ideas for little foodies 🙂