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
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.
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
Extracting an Espresso 56
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
