Double Espresso Muffins

Directions

1. 1
   Preheat oven to 200C Lightly grease 12 muffin tins.
2. 2
   Sift together flour and baking powder into a bowl, stir in the sugar and pecans and make a well in the centre.
3. 3
   In another bowl dissolve the coffee in the boiling water and allow to cool.
4. 4
   Add the coffee to the melted butter, eggs and milk, and lightly whisk together.
5. 5
   Fold egg mixture into dry ingredients and stir quickly to combine.
6. 6
   Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffin springs back when lightly pressed.
7. 7
   To make Espresso Glaze:.
8. 8
   Combine icing sugar and coffee in a bowl and add enough boiling water to make a spreadable consistency.
9. 9
   Drizzle over the top of each muffin.