SOLIS BARISTA PRO 114 Mode D'emploi page 144

E
RECIPES
DESSERTS
COFFEE, CINNAMON AND WALNUT MUFFINS
Makes 12
2 ½ cups/375 g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup caster sugar
1 cup sour cream
2 x 60 g eggs
1 teaspoon finely grated lemon rind
/ cup olive oil
1
3
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 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 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.
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RICH COFFEE ICING
2 cups icing sugar, sifted
1 tablespoon butter, softened
¼ cup strong espresso coffee, warm
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.