Cottage cheese muffins with pistachios and walnuts

Cottage cheese muffins with pistachios and walnuts

Ingredients

• 220 g wheat flour
• 115 g butter at room temperature
• 150 g sugar
• 200 g ricotta (or cottage cheese, rubbed through a sieve)
• lemon (lime)
• 3 eggs
• 1 tsp baking powder dough
• 1 tsp almond essence
• 50 g pistachios
• 50 g walnuts

Directions

1. We heat the oven to 180 degrees. Grind nuts in a blender. Not too fine so that you can feel the nuts in the cake.
2. Beat sugar with butter. Approximately 5-7 minutes.
3. Add cottage cheese and mix again until smooth.
4. Grate the lemon zest. For some reason, there are no lemons in the Dominican Republic, so I always and everywhere use lime.
5. Add the zest, lemon juice and almond essence to the curd mass. Mix well.
6. Add nuts and mix very well again.
7. Then, one at a time, stir in the eggs.
8. Sift the wheat flour together with the baking powder and add to the total mass. Mix well.
9. Lubricate the molds (or a mold if you decide to bake a large cupcake) with oil. We fill them with the resulting dough. Cottage cheese muffins in molds can be decorated with beaten pistachios on top. We send it to the oven for 20-25 minutes, depending on your oven. If you have a large cake, it should bake for about 45-60 minutes. To the golden "hat".
10. Everything! Cupcakes are ready! We are waiting for the form to cool down. From the cooled form, the cupcakes fall out on their own, freely.
11. These little wonderful cottage cheese muffins are quite airy and soft, despite the fact that they contain a lot of nuts. They are great for breakfast with a nice fruit smoothie. And also, cottage cheese and nut muffins will go well with a cup of tea or hot chocolate.