Who does not like to enjoy coffee in the afternoon with some soft and fluffy cupcakes? These Goat Yogurt Walnut Muffins are exactly that. And in addition, they have a crunchy touch from the macadamia nuts, what more can you ask for?
The goat cheese gives them a special flavor and creaminess, however, these muffins they are still soft. Their flavor and texture makes them appeal to almost everyone and you can easily customize them by varying the type of chocolate or adding it to the dough as well.
If you are not going to eat them all that day, remember once they are cold store them in an airtight box to keep them tender. You can keep them for up to three days if you store them like this and enjoy them in small doses if you can! Don't you feel like trying them?
Ingredients
- 3 eggs L
- 100 g. of sugar
- 160 ml. Of olive oil
- 140g goat yogurt
- 230 g. Of flour
- 10 g. chemical yeast
- A handful of chopped nuts (our macadamia nuts)
- 3 ounces chopped chocolate
- Brown sugar for dusting
Step by step
- Beat the eggs with the sugar in a bowl until white, about ten minutes.
- Then add the olive oil in the form of thread while beating until it is integrated.
- Without stopping stirring now add the yogurt of goat.
- Now, mix the flour and yeast, sift them and add them to the mixture with encircling movements.
- Once done, cover the bowl with plastic wrap and take it to the fridge for an hour.
- After the time, take the dough out of the fridge, preheat the oven to 220ºC and place paper cups in cupcake liners.
- Fill the molds halfway with the mixture add some chopped nuts and put another little dough until filling 3/4 parts of the mold.
- Sprinkle a little on top Brown sugarPlace a few pieces of chopped chocolate and take it to the oven.
- Bake at 220 degrees for 5 minutes and then 10 more minutes at 180ºC.
- Check that they are done and if so turn off the oven and let the muffins rest for 5 minutes inside with the door open.
- Then unmold the goat yogurt muffins and let them cool. cool on a rack to test them.
