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DESSERTS (continued)
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 60g 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 350°F for 12-15 minutes or until cooked
when tested.
8. Serve warm, or cooled and spread with Rich espresso Icing. Delicious
with a Cappuccino or Café Latté.
RICH ESPRESSO ICING
2 cups powdered sugar, sifted
1 tablespoon butter, softened
1
⁄4 cup strong espresso coffee, warm
1. Combine powdered sugar, butter and half the espresso in a bowl, stir
well and gradually add remaining espresso until a spreadable
consistency is achieved.
24
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