Breville BES800XL - Manuel (Page 39)

38
RECIPES
COffEE, CINNAMON ANd WALNUT
MUffINS
Makes 12
INGREdIENTS
2½ cups plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup caster sugar
1 cup sour cream
2 x 60g eggs
1 teaspoon finely grated lemon rind
L cup olive oil
¾ cup 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.