Eggs at room temperature beat up with sugar in a fluffy white mass.

Milk to mix with the oil, add without turning off the mixer, at low speed.

Mix the flour with salt, cinnamon and baking powder and sift into the egg-oil mixture. Add the grated lemon zest.

All beat with a mixer on medium speed 1 minute, increase speed and beat another 2 minutes. Cover with cling film and put the dough in the refrigerator for at least an hour, but preferably for 2-3 hours.

Here is the dough from the refrigerator. Cool the dough, put in a hot oven, better, and faster rise.

Preheat the oven to 250 C, top and bottom. The dough for Magdalene put in a pastry bag or package with cut area. (For baking I use a standard metal muffin tin, insert in their paper.) Fill the molds up to 2/3 of the dough, sprinkle with sugar and place in oven, immediately reduce the temperature to 220 C and leave only heated from below. Bake 12-15 minutes, last-minute re-enable the top to the muffins browned.