Vanilla cottage cheese and nut muffins

According to this recipe, curd cakes are simply incomparable - soft, airy, not clogged with flour. Small crumbs of walnuts added to the curd dough give them a special distinctive feature. Thanks to nuts, muffins acquire a pleasant aroma and a characteristic nutty aftertaste that perfectly complements curd baked goods.

Ingredients

• Cottage cheese - 100 g
• Butter (softened) - 75 g
• Eggs - 2 pcs.
• Sugar - 65 g
• Walnuts (kernels) - 30 g
• Flour - 100 g (2/3 cup 250 ml)
• Baking powder - 1 tsp (no slide)
• Vanillin - 2 pinches
• or vanilla sugar - 1 tsp
• Salt - 1 pinch
• Powdered sugar (for serving, optional) - 1 tsp

Directions

1. Prepare the required 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. Add sugar, salt and vanillin (or vanilla sugar).
5. Grind the ingredients with a blender until smooth curd cream and place in a deep bowl.
6. Turn on the oven to preheat to 180 degrees.
7. Using a blender or rolling pin, grind the walnut kernels until fine crumbs and add to a bowl of curd.
8. Mix flour with baking powder and sift into the curd mass after the nuts.
9. Knead to a homogeneous dough.
10. Divide the curd-nut dough into silicone molds, filling them almost completely. I got 8 cupcakes.
11. Bake the cottage cheese and nut muffins in an oven preheated to 180 degrees for 25-30 minutes.
12. Remove the finished muffins from the molds and place on a plate or wire rack and let cool.
13. Sprinkle icing sugar on the cooled muffins if desired.
14. Vanilla cottage cheese and nut muffins are ready to serve.
15. Bon Appetit!