This is a great way to make lovely light muffins. I did it all in the food mixer. I don’t know if I should have but they came out lovely!
Ingredients:
4 oz butter or margarine
5 oz brown sugar
4 tablespoons molasses (or treacle)
1 egg room temperature – beaten
8 oz cooked Pumpkin
8 oz plain flour }
1 teaspoon bi-carb of soda} sifted together
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 oz currants / raisins
5 oz brown sugar
4 tablespoons molasses (or treacle)
1 egg room temperature – beaten
8 oz cooked Pumpkin
8 oz plain flour }
1 teaspoon bi-carb of soda} sifted together
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 oz currants / raisins
Method:
Pre-heat the oven to 200° C
Grease 14 muffin cups / paper cases. (I didn’t grease the paper cases).
Mix cream the butter till soft, add sugar and molasses/treacle, beat until light and fluffy.
Add egg and pumpkin and stir until well blended.
Add flour, salt, bi-carb, cinnamon and nutmeg – fold enough to blend, do not over mix, fold in currants/raisins.
Put in cups/cases ¾ full, bake till tops spring back when touched lightly (12-15 mins)
Grease 14 muffin cups / paper cases. (I didn’t grease the paper cases).
Mix cream the butter till soft, add sugar and molasses/treacle, beat until light and fluffy.
Add egg and pumpkin and stir until well blended.
Add flour, salt, bi-carb, cinnamon and nutmeg – fold enough to blend, do not over mix, fold in currants/raisins.
Put in cups/cases ¾ full, bake till tops spring back when touched lightly (12-15 mins)