Breville BES820 manual COFFEE, Cinnamon and Walnut Muffins, Rich Coffee Icing

DESSERTS (continued)

COFFEE, CINNAMON AND WALNUT MUFFINS

Makes 12

21⁄2 cups/375g plain flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

3⁄4 cup caster sugar

1 cup sour cream 2x60g eggs

1 teaspoon finely grated lemon rind

1⁄3 cup olive oil

3⁄4 cup strong espresso coffee, cooled

1 cup roughly chopped walnuts

RICH COFFEE ICING

2 cups icing sugar, sifted

1 tablespoon butter, softened

1⁄4 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 consistency is achieved.

1.Sift fl our, 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 until 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 muffi n pans 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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