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150 g
175 g
115 g
1
225 g
200 g
1.5 ml
5 ml
10 ml
5 ml
50 g |
Butter or margarine, at room temperature
Dark brown sugar, firmly packed
Molasses
Egg, at room temperature, beaten
Cooked or canned pumpkin
Flour
Salt
Bicarbonate of soda
Ground cinnamon
Grated nutmeg
Currants or raisins |
Method :
- Preheat the oven to 200oC/400oF/Gas
6. Grease 14 muffin cups or use paper cases.
- With an electric mixer, cream the butter
or margarine. Add the sugar and molasses and beat until light and
fluffy.
- Add the egg and pumpkin and stir until
well blended.
- Sift over the flour, salt, bicarbonate
of soda, cinnamon, and nutmeg. Fold just enough to blend, do not overmix.
- Fold in the currants or raisins.
- Spoon the batter into the prepared
muffin cups, filling them three-quarters full.
- Bake for 12-15 minutes until the tops
spring back when touched lightly. Serve warm or cold
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