Gastroback 42620 Design Espresso Advanced - Barista Edition - Manual (Page 35)

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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
2 x 60 g eggs
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
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.
6.
Serve warm, or cooled and spread with
Rich espresso Icing. Delicious with a Cap-
puccino or Café Latté.
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.