Catler ES 8012 - Manual (Page 52)

R2
DESSERTS
COFFEE, CINAMON AND WALNUT
MUFFINS
Makes 12
2½ cups/375 g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup caster sugar
1 cup sour cream
2x 60g eggs
1 teaspoon finely grated lemon rind
1⁄3 cup olive oil
¾ cup strong espresso coffee, cooled
1 cup roughly chopped walnuts
1. Sift flour, baking powder and cinnamon into
a large bowl and stir in sugar.
2. Place sour cream, eggs, lemon rind, oil and
espresso coffee into a medium bowl, stir un-
til well combined.
3. Fold creamed mixture and walnuts into the
sifted ingredients, do not over mix.
4. Spoon the mixture evenly into 12 lightly
greased and base lined muffin pans until
two-thirds full.
5. Place into a preheated oven 180°C for 12–15
minutes or until cooked when tested.
6. 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
¼ 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 consist-
ency is achieved.