Dairy & Gluten Free Magdalenas

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Magdalenas are Spanish fairy cakes with a hint of aniseed.

Ingredients:

- 250gr dairy free spread
- 250gr gluten free flour
- 200gr sugar
- 3 eggs
- 75ml aniseed liquor or Pernod
- 5gr baking powder
- grated lemon peel


Method:

In a big bowl mix the eggs, sugar and lemon peel. Beat for a couple of minutes until foamy. Add liquor, spread, flour and baking powder. Mix. Pour into muffin moulds and bake in a preheated oven at 180C for 15 minutes.