39
COFFEE, CINNAMON AND WALNUT MUFFINS
Makes 12
21⁄2cups plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3⁄4cup caster sugar
1 cup sour cream
2 x 60g eggs
1 teaspoon finely grated lemon rind
1⁄3cup olive oil
3⁄4cup 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
1⁄4cup 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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NOTES