Spanish Sherry Nut Muffins
|Chopped dates||1 Cup (16 tbs)|
|Strong coffee||1⁄3 Cup (5.33 tbs), boiling|
|Cooking sherry||1⁄3 Cup (5.33 tbs)|
|Dark brown sugar||2⁄3 Cup (10.67 tbs)|
|Unbleached flour||2 Cup (32 tbs)|
|Bran cereal||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Cut up dates and put into a large mixing bowl.
Pour boiling strong coffee over them and stir well.
Then pour in the sherry and add butter.
Let stand until butter is soft and melting.
(Prepare muffin pans. Preheat oven while this mixture soaks up the date flavor and softens the dates.) Add vanilla, salt, eggs and brown sugar.
Stir until sugar is melted and eggs whisked.
Brown sugar often becomes hard and lumpy, and it is better to dissolve it beforehand than to have lumps in your muffins.
In a separate bowl mix the flour, bran, soda and pecans.
Add dry ingredients to the sherry mixture, stirring not over 10 seconds.
Spoon into greased muffin pans, and bake until brown.
Bake at 375 degrees 18 to 20 minutes