COFFEE, CINNAMON AND WALNUT MUFFINS
Makes 12
21/2 cups plain our
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup caster sugar
1 cup sour cream
2 eggs
1 teaspoon nely grated lemon rind
1/3 cup olive oil
3/4 cup strong espresso co ee, cooled
1 cup roughly chopped walnuts
1. Sift the our, baking powder and cinnamon
into a large bowl and stir in the sugar.
2. Place the sour cream, eggs, lemon rind, oil
and espresso co ee 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 mu n tins until
two thirds full.
5. Place into a preheated oven 180°C for
12-15 minutes or until cooked when tested.
6. Serve warm, or cooled and spread
with Rich Co ee Icing. Delicious with
a Cappuccino or Café Latté.
RICH COFFEE ICING
2 cups icing sugar, sifted
1 tablespoon butter, softened
1/4 cup strong espresso co ee, warm
1. Combine icing sugar, butter and half the
co ee in a bowl, stir well and gradually
add remaining co ee until a spreadable
consistency is achieved.
R3
DESSERTS
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