Sherry Pumpkin Muffins
 
 
 
Preparation time: 20 minutes
Cooking time: 45 to 50 mins
Yield: about 8 large muffins
 
 
1 cup sugar
3/4 cups light brown sugar
1 can (14 ounces) pumpkin
2 eggs
1/2 cup walnut or hazelnut oil
2 1/3 cups flour
1/2 tablespoon baking soda
1/2 tbsp ground cinnamon
1/2 tbsp pumpkin pie spice
1/2 teaspoon salt
1/4 cup cream sherry
3/4 cups chopped hazelnuts
 
Heat oven to 350 degrees. Combine sugars, pumpkin, eggs and oil in large bowl of electric mixer. Beat 1 minute. 
Combine flour, baking soda, spices and salt in another bowl. Combine wet and dry mixtures; beat until smooth. 
Stir in cream sherry. Beat until thoroughly blended, 1-2 minutes. Mix in nuts. Scrape batter into pans, filling each 
no more than three-quarters full.  Bake until tester inserted into each center comes out clean, about 50 minutes. 
Let stand 5 minutes in pans; turn out onto rack to cool completely. Wrap tightly in plastic wrap; let set at room 
temperature overnight. The loaves can be kept at room temperature for as long as 4 days, or frozen.  
 
 
These muffing can be made as bread, which can be served for tea, and it works very well to feed drop in 
guests with a glass of sherry
 
 
 
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