Breville ME 67 manual COFFEE, Cinnamon and Walnut Muffins, Rich Coffee Icing

recipes

COFFEE, CINNAMON AND WALNUT MUFFINS

Makes 12

INGREDIENTS

2½ cups plain flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

¾cup caster sugar 1 cup sour cream 2 x 60g eggs

1 teaspoon finely grated lemon rind L cup olive oil

¾cup strong espresso coffee, cooled 1 cup roughly chopped walnuts

METHOD

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 356F (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

INGREDIENTS

2 cups icing sugar, sifted

1 tablespoon butter, softened

¼ cup strong espresso coffee, warm

METHOD

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.

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