Lemon cupcakes with peanut strasheim

Description

I want to congratulate all the chefs on the bright holiday of Christmas and offer to taste sweet muffins with a bright lemon flavor with raisins inside under the sweet, nut cap of stresses!

Ingredients

Yogurt

220 ml
Chicken egg

2 piece
Sugar

150 g
Vegetable oil

30 ml
Flour

250 g
Leavening agent

1 tsp
Raisins

70 g
Lemon

1 piece
Walnuts

90 g
Sugar

50 g
Flour

2 Tbsp
Butter

60 g

Cooking

In a bowl, combine the yogurt, eggs, sugar and vegetable oil. Mix thoroughly with electric mixer.

With lemon to remove the zest, squeeze the juice of half a lemon. Add to the dough. Mix well.

Add the flour and baking powder.

Mix thoroughly to a uniform consistency.

For stresses: in a bowl to combine finely chopped walnuts, sugar and flour, mix well.

Add pieces of butter and mash with your hands into crumbs.

Muffin cups a little grease with vegetable oil. Spread approximately 0.5 tbsp of dough.

In the center pour a whisper of raisins (raisins pre-pour boiling water, let stand for 10-15 minutes, then drain the water, raisins dry with a paper towel).

Sprinkle approximately 0,5 tbsp of dough (the form I have is not great, so focus on the size of their forms, they should be filled to 2/3).

Top generously sprinkle with hazelnut strasheim (I got 12 cupcakes). Bake cupcakes in a preheated 180 degree oven for 20-25 minutes (readiness check with a wooden skewer). Finished cakes remove from the oven allow them to cool.

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