Coffee Break Muffins

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

1. In small bowl, marinate raisins and walnuts in coffee overnight.
2. Preheat oven to 350u0b0F Grease or line muffin cups (28 needed).
3. Cream sugar with butter until light and fluffy.
4. Beat eggs into mixture one at a time.
5. Sift a little flour over nuts and raisins in coffee.
6. Resift remaining flour together with baking soda and salt.
7. Into large bowl, add dry ingredients alternately with milk and egg mixture; beat after each addition until smooth.
8. Fold in coffee, nut and raisin mixture.
9. Fill cups 2/3 full and bake 25 minutes until set (toothpick test works).

coffee, walnuts, raisins, sugar, butter, eggs, cake flour, baking powder, salt, milk

Taken from www.food.com/recipe/coffee-break-muffins-483656 (may not work)