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
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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