Coffee Walnut muffins

1/4 (60ml) cup milk
2 tablespoons instant coffee powder
100 g butter
1 cup (200g) brown sugar
1 Egg
1 teaspoon vanilla extract
2 cups (300g) flour
2 teaspoons baking powder
1 cup (250ml) yoghurt
1/2 cup (55g) coarsely chopped walnuts

1 teaspoon instant coffee powder
2 teaspoons boiling water
1 cup (160g) icing sugar mixture

Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
Warm milk, add coffee to dissolve.
Cream butter and sugar, add egg and vanilla.
Sift flour and baking powder.
Add dry ingredients, along with milk and coffee mix, and yoghurt. Mix until blended in.
Fold in walnuts.
Divide mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool slightly.

To make the coffee icing, combine coffee and boiling water in a bowl. Add the icing sugar and stir to form a
runny paste, adding more water if necessary. Drizzle over the muffins.