Pumpkin Muffins

With the snow still falling and the broken freezer still half full, time for yet more cooking and baking.

Today : Pumpkin Muffins

120g butter at room temperature

150g brown sugar

4 tablespoons molasses or golden syrup

1 beaten egg at room temperature

225g cooked pumpkin puree

225g white flour

1/4 teaspoon salt

1 teaspoon bicarbonate of soda

1 teaspoon of cinnamon

1 teaspoon of grated nutmeg (optional)

50g raisins or currants

Preheat oven to 200°C - this mix will make approximately 14 muffins so prepare the requisite number of paper cases.

• Cream the butter and sugar together untilo soft, add the sugar and the molasses/syrup and beat with an electric whisk until light and fluffy.
• Add the egg and the pumpkin, stir well until blended.
• Sift over the flour, salt, bicarb, cinnamon and nutmeg, fold just enough to blend together, do not overmix.
• Fold in the dried fruits.
• Spoon the mixture into the cases, filling them 3/4 full.
• Bake for 12 to 15 minutes or until the tops spring back when touched lightly.

I am using my silicone mould for the first time. This was given to me by a friend who had tried it and was not impressed, I had obviously then shoved it into the back of the cupboard and now it is going up against paper cups in direct competition.

With the left overs of pumpkin puree and last night's courgette and tomato spicy meatball sauce, I am combining to make a Thai red curry soup for Brendan tomorrow for his breakfast.  Yes - breakfast, as he is going to be up at 4am to drive the snow plough for the first time around the commune, so by the time he gets home he thinks he is going to want something more substantial than a cup of coffee and a slice of cake like normal.