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Solis 115 - Grind and Infuse Pro Manual

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E
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
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 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.
RECIPES
DESSERTS
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.
… 183 …


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  • Suddenly, the machine doesn't stop percolating anymore and goes far beyond 30 or 60 ml. The programming options seem disfunctional and don't react properly to my efforts to redefine or reset the percolation amounts. Please, how can this be solved? Thanks. Submitted on 11-7-2020 at 12:22

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    • I have the same issue. Did you manage to solve it? Answered on 20-11-2022 at 09:54

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