74 75
Coffee, Cinnamon and Walnut Muffins
Makes 12
2½ cups (375 g) plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup finely granulated sugar
1 cup sour cream
2x60geggs
1 teaspoon finely grated lemon rind
1
/3 cup olive oil
¾ 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
thesiftedingredients,donotovermix.
4.Spoonthemixtureevenlyinto12lightly
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.
6. Serve warm, or cooled and spread with
Rich espresso Icing. Delicious with a Cap-
puccinoorCaféLatté.
Rich Eespresso Icing
2 cups powdered sugar, sifted
1 tablespoon butter, softened
¼ 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.
A
ADJUSTING THE GRIND AMOUNT 57
ADJUSTING THE GRIND SIZE 57
B
Bean Hopper 44, 71
C
Care & Cleaning 65
CLEAN ME 43, 66
Conical Burr Grinder 44, 50
Coffee Recipes 72
D
DECALCIFYING 66
E
ESPRESSO MAKING TIPS 63
ExtractinganEspresso56
F
Filters 40, 43, 44, 52, 53, 55, 56, 57,
59, 60, 69, 70
Filter Size 52
G
Grind Amount 50, 69, 70, 71
GRIND SIZE 43, 50, 53, 57
Group Head 43
I
Information and service 71
N
Notes for disposal 71
P
Ppressure Gauge 51
PROGRAMMING DOUBLE ESPRESSO 60
PROGRAMMING SINGLE ESPRESSO 59
S
Steam Dial 43, 70
Steam Wand 44, 52, 70
T
Tamper 43, 44, 51, 58
TAMPING THE GROUND ESPRESSO 58
Technical Specifications 49
THE ART OF TEXTURING MILK 61
TROUBLE SHOOTING 69
W
Warranty 71
INDEX
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