Catler ES 8010 - Manual (Page 38)

COFFEE, CINNAMON AND WALNUT MUFFINS
Makes 12
21/2 cups plain fl our
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup caster sugar
1 cup sour cream
2 eggs
1 teaspoon fi nely grated lemon rind
1/3 cup olive oil
3/4 cup strong espresso coff ee, cooled
1 cup roughly chopped walnuts
1. Sift the fl our, baking powder and cinnamon
into a large bowl and stir in the sugar.
2. Place the sour cream, eggs, lemon rind, oil
and espresso coff ee 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 muffi n tins 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 Coff ee 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 coff ee, warm
1. Combine icing sugar, butter and half the
coff ee in a bowl, stir well and gradually
add remaining coff ee until a spreadable
consistency is achieved.
R3
DESSERTS