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