BREVILLE 800ES Instruction Manual | Page 20

39

COFFEE, CINNAMON AND WALNUT MUFFINS
Makes 12
2

1⁄2 cups plain flour

2 teaspoons baking powder

1 teaspoon ground cinnamon
3⁄4 cup caster sugar

1 cup sour cream

2 x 60g eggs

1 teaspoon finely grated lemon rind
1⁄3 cup olive oil
3⁄4 cup strong espresso coffee, cooled

1 cup roughly chopped walnuts

1. Sift the flour, baking powder and cinnamon

into a large bowl and stir in the sugar.

2. Place the sour cream, eggs, lemon rind, oil

and espresso coffee into a medium bowl, stir
until well combined.

3. Fold creamed mixture and walnuts into the

sifted ingredients, do not overmix.

4. Spoon the mixture evenly into 12 lightly

greased and base lined muffin tins until two
thirds full.

5. Place into a preheated oven 180°C for 12-15

minutes or until cooked when tested.

8. Serve warm, or cooled and spread with Rich

Coffee Icing. Delicious with a Cappuccino or
Café Latté.

RICH COFFEE ICING

2 cups icing sugar, sifted

1 tablespoon butter, softened
1⁄4 cup strong espresso coffee, warm

1. Combine icing sugar, butter and half the

coffee in a bowl, stir well and gradually
add remaining coffee until a spreadable
consistency is achieved.

38

DESSERTS

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