1: In a bowl, beat the whole eggs, oil, and sugar with electric whisks for at least 5 minutes until the mixture is fluffy and whitish.
2: Add the yogurt (without honey) and whisk again.
3: Add the honey and mix with a spoon.
4: Sift in the flour and baking powder, and mix until smooth using the whisks.
5: Roughly chop the walnuts, reserving 12 for decoration, and add them to the muffin mixture, mixing with a spatula.
6: Pour the mixture into paper muffin cups in the muffin tray, filling them about 2/3 full.
7: Place a whole walnut on top of each muffin.
8: Bake the muffins in a preheated ventilated oven at 170°C for about 20 minutes, until cooked through using the toothpick test.
9: Remove the muffins and let them cool completely, then dust with powdered sugar.
