Cottage cheese and nut muffins with vanilla

Cottage cheese muffins according to this recipe are simply incomparable - soft, airy, not clogged with flour. A special distinguishing feature is given to them by a small walnut crumb added to the curd dough. Thanks to the nuts, cupcakes acquire a pleasant aroma and a characteristic nutty aftertaste that perfectly complements cottage cheese pastries.

Ingredients

• Curd - 100 g
• Butter (softened) - 75 g
• Eggs - 2 pcs.
• Sugar - 65 g
• Walnuts (kernels) - 30 g
• Flour - 100 g (2/3 cup with a capacity of 250 ml)
• Baking powder - 1 teaspoon (without a slide)
• Vanillin - 2 pinches
• or vanilla sugar - 1 teaspoon
• Salt - 1 pinch
• Powdered sugar (for serving, optional) - 1 teaspoon

Directions

1. Prepare the necessary ingredients.
2. Remove the butter from the refrigerator in advance, it should become soft.
3. Combine cottage cheese, butter and eggs in a blender bowl.
4. Pour sugar, salt and vanillin (or vanilla sugar).
5. Grind the ingredients with a blender to the state of a smooth curd cream and put in a deep bowl.
6. Turn on the oven to preheat to 180 degrees.
7. Grind the walnut kernels with a blender or rolling pin to a state of fine crumbs and pour into a bowl with curd mass.
8. Mix flour with baking powder and sift into the curd mass after the nuts.
9. Knead a homogeneous dough.
10. Spread the curd-nut dough into silicone molds, filling them almost completely. I got 8 cupcakes.
11. Bake cottage cheese and nut muffins in an oven preheated to 180 degrees for 25-30 minutes.
12. Remove the finished cupcakes from the molds and put on a plate or wire rack and let them cool.
13. Sprinkle cooled cupcakes with powdered sugar, if desired.
14. Cottage cheese and nut cupcakes with vanilla are ready to serve.
15. Bon appetit!