Cupcakes with Périgord’s nuts and Roquefort
Preheat the oven at 180°.
Fill in pastry bag the Roquefort cream and put it in the refrigerator.
In a bowl, mix the leaven, the flour and eggs. Incorporate gradually oil and milk.
Add the nuts to the preparation and the grated Gruyere. Mix the all.
Pour the paste in muffin moulds and put them into the oven for 15 minutes.