Mantecada is a member of the Pan Dulce familia. It looks like a muffin but the texture is similar to a madeleine, so sweet and buttery. Mantecadas were a big part of my childhood, they were on the table almost everymorning! mantecadas and glass of cold milk were my favorite breakfast.
These “Mantecadas de Nuez” are fairly easy to make, you don’t even need a stand mixer and that’s why I love making them. Pecan is my favorite version, they are buttery and nutty with a hint of Mexican Vanilla.
Back home in Monterrey (and in the whole country of Mexico) you can find a Panaderia (Bakery) in almost every corner, Pan Dulce and freshly baked bread are a big part of the Mexican diet. I could smell the delicious bread baking daily every morning and afternoon just by stepping outside the door. Luckily I can recreate that smell right here in my kitchen.
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
- 1/4 teaspoon of salt
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon Mexican Vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/4 cup chopped pecans
- 1/4 teaspoon flour
- Preheat oven to 400 Degrees. Prepare muffin pan with muffin liners (This recipe makes 6).
- In a medium bowl sift together flour, baking powder, yeast and salt. Set aside.
- In a large bowl whisk together sugar and eggs until sugar is dissolved.
- Add vanilla, almond extract and milk. Whisk.
- Add the oil in a gently stream while whisking until it forms an homogeneous mixture.
- Gently stir in the dry ingredients into the wet ingredients until a smooth batter. Careful not to over mix. Let the batter rest for 15 minutes.
- With the help of a ladle, pour the batter into the prepared muffin pan filling it almost all the way to the top.
- In a small bowl mix the chopped pecans with the flour. Top each Mantecada with just a pinch of pecans.
- You should get 6 Mantecadas.
- Bake for 20 minutes or until golden brown.
- Cool the Mantecadas on a cooling rack.
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