Cupcakes with Périgord’s nuts and Roquefort
- 1
Preheat the oven at 180°.
- 2
Fill in pastry bag the Roquefort cream and put it in the refrigerator.
- 3
In a bowl, mix the leaven, the flour and eggs. Incorporate gradually oil and milk.
- 4
Add the nuts to the preparation and the grated Gruyere. Mix the all.
- 5
Pour the paste in muffin moulds and put them into the oven for 15 minutes.