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Total Time
55mins
Prep 30 mins
Cook 25 mins

In ‘Maxwell House Coffee Drinks & Desserts Cookbook’ by Barbara Albright

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Lightly butter 12 muffin pan cups (or line them with paper cups).
  3. Mix the flour and baking soda in a small bowl.
  4. Stir the cereal and buttermilk in another bowl; let stand for 5 minutes.
  5. Beat the sugar and butter in a large bowl with an electric mixer set on medium speed until light and fluffy.
  6. Add the coffee, corn syrup, and egg and beat until smooth.
  7. Stir in the flour and cereal mixtures just until moistened (the batter will be lumpy).
  8. Stir in the raisins.
  9. Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
  10. Bake for 25 minutes or until a pick inserted in the center of one muffin comes out clean.
  11. Remove the pan to wire rack and cool for 5 minutes.
  12. Remove the muffins from the pan and cool completely on the wire rack.
  13. Serve warm.