Breville DIE CAST PROGRAMMABLE BES820XL - Manuel (Page 35)

35
COFFEE, CINNAMON AND WALNuT MuFFINS
Makes 12
2 1 ⁄
2
cups/375g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3 ⁄
4
cup finely granulated sugar
1 cup sour cream
2 x 2 oz eggs
1 teaspoon finely grated lemon rind
1 ⁄
3
cup olive oil
3 ⁄
4
cup strong espresso coffee, cooled
1 cup roughly chopped walnuts
1. Sift flour, 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 muffin
pans until two-thirds full.
5. Place into a preheated oven 355°F (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 confectionery sugar, sifted
1 tablespoon butter, softened
1 ⁄
4
cup strong espresso coffee, warm
1. Combine confectionery sugar, butter and half the coffee in a bowl, stir
well and gradually add remaining coffee until a spreadable consistency
is achieved.
DESSERTS (continued)