Breville 800ES Manual page 20

COFFEE, CINNAMON AND WALNUT MUFFINS RICH COFFEE ICING
Makes 12
2 cups icing sugar, sifted
2 1 ⁄ cups plain flour
2
1 tablespoon butter, softened
2 teaspoons baking powder
1 ⁄ cup strong espresso coffee, warm
4
1 teaspoon ground cinnamon
1. Combine icing sugar, butter and half the
3
⁄ cup caster sugar
4
coffee in a bowl, stir well and gradually
1 cup sour cream
add remaining coffee until a spreadable
2 x 60g eggs consistency is achieved.
1 teaspoon finely grated lemon rind
1 ⁄ cup olive oil
3
3 ⁄ cup strong espresso coffee, cooled
4
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.
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DESSERTS
NOTES
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