Millstone® Coffee-Break Muffins

1 tbsp. Millstone® Caffé Midnight® coffee, brewed double-strength or 1/2 shot of 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 tsp. baking powder
1/8 tsp. salt
1/2 cup milk

(Psst — the secret to these moist, wonderful delights is in the marinade!)

Marinate raisins and walnuts in the coffee overnight. Preheat oven to 350 degrees F. Cream sugar with butter until light and fluffy. Beat eggs into this mixture one at a time. Sift flour before measuring. Sift a little over the nuts and raisins.

Resift remaining flour, baking soda and salt. 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) for 25 minutes.

Makes 28 muffins