Double Espresso Muffins

• 2 cups flour
• 4 teaspoons baking powder
• 12 cup sugar
• 12 cup pecans, chopped
• 1 tablespoon instant coffee
• 1 tablespoon boiling water
• 60 g butter, melted
• 2 eggs
• 1 cup milk
• 12 cup icing sugar
• 1 teaspoon instant coffee
• 1 -2 teaspoon boiling water

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

flour, baking powder, sugar, pecans, coffee, boiling water, butter, eggs, milk, icing sugar, instant coffee, boiling water

Taken from www.food.com/recipe/double-espresso-muffins-240427 (may not work)