Unpretty coffee and walnut muffins

So called as they are not the most attractive muffins I've made.  Apologies for the lack of pictures, as previously stated they are not photogenic!  Historically I suck at creating anything even remotely coffee-ish so I had no hopes whatsoever when I set out to create these little treats.  I was armed with my basic muffin recipe, a cupboard full of baking gear and as I had no faith in myself, I was fearless!  They turned out delicious.  Be warned!  If you attempt these they do look and taste not best pleasant at every step of the way until completed.  Again, due to trial and error, and my catastrophes as well as my acheivements are being published, future alterations will be documented following the recipe.  This recipe follows the same basic muffin ingredients as the breakfast muffins.

• 250mls milk
• 80mls vegetable oil
• 1 large egg
• 120g caster sugar
• 280g self raising flour
• 3 tablespoons instant coffee (I used Kenco Smooth Blend which is my everyday coffee of choice, but any decent coffee I'm sure would work)
• 100g rough crushed walnuts (I shoved 'em in a bag and bashed 'em with a rolling pin)
• 1 tablespoon golden syrup
• 1 teaspoon vanilla extract
• 150g icing sugar

1. Preheat oven to 180c.  Line a muffin tray with muffin cases (Much of this really is exactly the same but bear with me).
2. Beat egg and sugar until light and fluffy.  In a separate bowl combine oil and milk.  Add milk and oil to sugar and egg until combined.
3. To the coffee, add just enough boiled water to dissolve the granules (approx 50mls).  When mixed, stir the coffee into the existing mixture.  Stir in the golden syrup and crushed walnuts until both are thoroughly and evenly mixed in.
4. Spoon the mixture into the muffin cases.  The muffin batter is very runny but that's ok.  I filled the cases to the top and they rose ok.  Bake for 15-20mins or until a toothpick comes out clean.
5. Poomf the icing sugar through a sieve (it makes it easier to dissolve) and add the vanilla extract.  It will be thick and stick to the spoon in a very annoying manner which is difficult to get off).  Add warm water 1 teaspoon at a time until the icing is the desired consistency, which should be thick enough to drip very slowly off the spoon.
6. Drizzle the icing over the cooked and cooled muffins so it is thick and messy when set. 

When I made these I tasted them at every step of the way and I was never happy that they were right!  Even the vanilla icing, which I admittedly got lazy with and it was far too runny, never tasted right.  Next time I make these I will either make sure to make the icing properly or top them with American style thick vanilla frosting.  Let me know what you think if you make them :).