Description
A recipe for Coffee-Break Muffins

Ingredients

• 1 tablespoon Millstone Caffé Midnight coffee, brewed double-strength or 1/2 shot home espresso
  
• 1 cup walnuts
  
• 1 cup raisins
  
• 1 cup sugar
  
• 1/2 cup butter
  
• 2 eggs
  
• 1 1/4 cups sifted cake flour
  
• 2 teaspoons baking powder
  
• 1/8 teaspoon salt
  
• 1/2 cup milk

Preparation
Marinate raisins and walnuts in coffee overnight.

Preheat oven to 350°F.Cream sugar with butter until light and fluffy. Beat eggs into mixture one at a time. Sift a little flour over nuts and raisins in coffee. Resift remaining flour together with baking soda and salt. Into large bowl, add dry ingredients alternately with milk and egg mixture. Beat after each addition until smooth. Fold in coffee, nut and raisin mixture. Bake in greased muffin pans (or use paper muffin cup liners) 25 minutes.

Nutrition
no information available

Serves
Makes 28 muffins

Variations
no information available