Yogurt muffins with nuts, raisins, zest and rosemary

These yoghurt muffins with nuts and raisins are fragrant, airy, tender. The addition of dried rosemary and orange zest adds a spicy note. All components are perfectly combined, making muffins is simple and fast.

Ingredients

• Butter (softened) - 60 g + for greasing molds
• Yogurt natural 3.5% - 150 ml
• Egg - 1 pc.
• Powdered sugar - 75 g
• Flour - 150 g (1 cup with a capacity of 250 ml)
• Soda - 0.5 tsp
• Walnuts - 60 g
• Raisins - 60 g
• Orange (zest) - 1 pc.
• Ground rosemary - 0.5 tsp
• Salt - 1 pinch

Directions

1. Prepare all items on the list.
2. The indicated amount of ingredients is designed for six medium muffins - just a planchette.
3. Remove the butter from the refrigerator in advance so that it has time to soften by the right time.
4. Rinse the raisins with hot water, and then discard in a strainer so that the water is glass and the raisins dry.
5. Put the softened butter in a bowl, add powdered sugar there. Rub powder with oil.
6. Add an egg.
7. Beat the mixture for 1 minute at low speed mixer.
8. Mix flour with salt and soda.
9. In the butter-egg base, add three tablespoons of the flour mixture and half of the yogurt. Beat with a mixer for one minute.
10. Add the remaining yogurt and flour and mix everything at low speed mixer.
11. Wash and dry orange. Using a fine grater, remove the outer bright layer of the peel from the orange and add to the dough. Pour in rosemary.
12. Chop the walnuts with a knife.
13. Add raisins and chopped walnuts to the batter.
14. Mix everything with a spoon.
15. Preheat the oven to 180 degrees.
16. Lightly grease the cupcake molds with butter, fill with dough and send to the preheated oven.
17. Bake muffins with nuts, raisins, zest and rosemary for 25-30 minutes at 180 degrees.
18. Remove the finished muffins from the molds and leave to cool for a while.
19. Before serving, I sprinkled them with a little powdered sugar.
20. It turns out very fragrant, airy and incredibly tasty. I am sure you will like the yogurt muffins with nuts, raisins, zest and rosemary.
21. Bon appetit!