Raspberry, almond and dark choc chip muffins

This is the second of the batch of muffins I made to take to visit my friend Lucy and her beautiful new baby.

Ingredients

1 egg

85g butter, melted

85ml milk

1 tsp almond extract

1 tsp vanilla essence

100g self-raising flour

½ tsp baking powder

½ tsp salt

50g ground almonds

100g caster sugar

100g raspberries

50g dark chocolate chips

For the glaze

2 tbsp raspberry puree

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, salt, and ground almonds, add the sugar and use a large metal spoon to fold the ingredients together.
4. Fold in the raspberries and 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 raspberry puree 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.