Estes queques de noz são um clássico intemporal, perfeitos para qualquer ocasião. A sua massa fofa e leve, combinada com o sabor e a textura crocante da noz, resulta num bolinho simples mas delicioso, ideal para acompanhar um café, para o lanche das crianças ou simplesmente para matar um desejo por algo doce e reconfortante.

Ingredientes

  • 1 chávena de miolo de noz
  • 4 ovos
  • 30 ml de óleo
  • 70 ml de leite
  • 150 de açúcar amarelo
  • 150g de farinha de trigo
  • 1 colher de chá de fermento químico

Preparação

  1. Separe as gemas das claras e bata as gemas com o açúcar até obter um creme fofo.
  2. Nesta altura junte o óleo, o leite, a farinha e o fermento, envolvendo com uma colher de pau.
  3. Junte as claras batidas em castelo, e envolva igualmente com cuidado.
  4. Coloque a massa em forminhas (eu usei de silicone, mas se forem de metal, unte e polvilhe primeiro).
  5. Disponha o miolo de noz sobre a massa e leve a forno pré-aquecido a 200ºC durante 15 minutos.

For a simple bake that’s packed with nutty flavour, here is the English version of this recipe.

Walnut Muffins

Sometimes the simplest bakes are the most satisfying, and these classic walnut muffins are a perfect example. With a light, airy sponge and a crunchy, flavourful walnut topping, they are a timeless treat that’s incredibly easy to make. They are the perfect accompaniment to a morning coffee, a welcome addition to a lunchbox, or a simple afternoon snack.

The secret to their wonderfully light texture is the method of separating the eggs. By whisking the egg whites separately and folding them in at the end, you incorporate air into the batter, which results in a much fluffier, more delicate crumb than an all-in-one method would produce. The walnuts are simply scattered on top before baking, allowing them to toast gently in the oven and release their delicious, earthy flavour.

These muffins are wonderful as they are, but you could also add a pinch of cinnamon or nutmeg to the batter for a hint of warming spice. For best results, be careful not to overmix the batter once the flour is added, and fold in the egg whites gently to avoid knocking out the air you worked to incorporate.

Ingredients

  • 1 cup of walnuts
  • 4 eggs
  • 30ml vegetable oil
  • 70ml milk
  • 150g light brown sugar
  • 150g plain flour
  • 1 teaspoon baking powder

Method

  1. Separate the egg yolks from the whites. Beat the yolks with the sugar until you have a pale and fluffy cream.
  2. To this mixture, add the oil, milk, flour, and baking powder, gently mixing with a wooden spoon or spatula until just combined.
  3. In a separate, clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold the whisked egg whites into the batter.
  4. Spoon the batter into muffin cases (the original recipe used silicone ones, but if you are using a metal muffin tin, be sure to grease and flour it first or use paper liners).
  5. Sprinkle the walnuts over the top of the batter and bake in a preheated oven at 200°C for about 15 minutes, or until golden and a skewer inserted into the centre comes out clean.