Cottage Cheese Muffins with Pistachios and Walnuts

Once, on Saturday morning, I really wanted to bake a cottage cheese cake, but I didn’t have any berries or dried fruits for this, but two kinds of nuts lay and waited for their turn. After looking for something interesting about cupcake and nuts on the Internet, nothing I wanted was found. And I wanted something curd with nuts. Ultimately, I came up with my own recipe based on the curd cake recipe I had already made, with only slight modifications. Plus, I did not bake a whole curd cake, but a lot of wonderful small curd cupcakes in tins.

Ingredients

Directions

We heat the oven to 180 degrees. Grind the nuts in a blender. Not too shallow to feel the nuts in the cupcake.
Beat sugar with butter. About 5-7 minutes.
Add cottage cheese and mix again until smooth.
Rub the lemon zest. For some reason, there are no lemons in the Dominican Republic, so I always and everywhere use lime.
Add zest, lemon juice and almond essence to the curd mass. Mix well.
Add the nuts and mix again very well.
Then stir in the eggs one at a time.
Sift the wheat flour together with the baking powder and add to the total mass. Mix well.
Lubricate the tins (or a mold if you decide to bake a large cake) with oil. We fill them with the resulting dough. Cottage cheese muffins in tins can be garnished with broken pistachios on top. We send to the oven for 20-25 minutes, depending on your oven. If you have a large muffin, it should bake for about 45-60 minutes. Up to a golden “cap”.
All! Cupcakes are ready! We are waiting for the form to cool down. Cupcakes fall out of the cooled form on their own, without hindrance.

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Cottage Cheese Muffins with Pistachios and Walnuts

Ingredients

Directions

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