Tea Breads, Buns And Muffins Recipes - Pumpkin Muffins

Ingredients

• 150g/2/3 cup butter or margarine, at room temperature

• 175g/3/4 cup dark brown sugar, firmly packed

• 115g/1/3 cup molasses

• 1 egg, at room temperature, beaten

• 225g/1 cup cooked or canned pumpkin

• 200g/1 3/4 cups flour

• 1.5ml/1/4 tsp salt

• 5ml/1 tsp ground cinnamon

• 5ml/1 tsp grated nutmeg

• 50g/1/4 cup currants or raisins

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Method:

1. Preheat the oven to200C/400F/Gas 6. Grease 14 muffin cups or use paper cases.

2. With an electric mixer, cream the butter or margarine. Add the sugar and molasses and beat until light and fluffy.

3. Add the egg and pumpkin and stir until well blended.

4. Sift over the flour, salt, bicarbonate of soda, cinnamon, and nutmeg. Fold just enough to blend; do not over mix.

5. Fold in the currants or raisins.

6. Spoon the batter into the prepared muffin cups, filling them three-quarters full.

7. Bake for 12-15 minutes until the tops spring back when touched lightly. Serve warm or cold.