Espresso choc chip muffins

My friend Lucy has had her baby boy, Jacob, and I'm going round to meet him for the first time today!  I'm so excited and proud of her. This morning I made a basket of two flavours of muffins to take as a present: this is the first, espresso and dark choc chips.

Ingredients

1 egg

85g butter, melted

85ml milk

1 tbsp instant espresso powder diluted in 1 tbsp boiling water

150g self-raising flour

100g caster sugar

½ tsp baking powder

½ tsp salt

50g dark chocolate chips

For the glaze

1 tbsp instant espresso 

1 tbsp boiling water

100g icing sugar

Method

1. Preheat the oven to 180°C and place 8 muffin cases in tins.
2. In a large mixing bowl, add the egg, melted butter, milk and coffee and beat well.
3. Sift in the flour, baking powder and salt, add the sugar and use a large metal spoon to fold the ingredients together.
4. Fold in the chocolate chips.
5. Carefully spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean, then leave to cool on a wire rack.
6. Meanwhile, make the glaze by placing the espresso powder and boiling water in a small bowl, sifting in the icing sugar and beating with a wooden spoon until smooth.
7. Once the muffins have cooled, pour a little of the glaze on each and brush with a pastry brush to cover the tops of each muffin.