Pumpkin Muffins

SnackServes 14

# Preheat the oven to 200°C/Gas Mark 6. Place 12 muffin cases in a muffin tray. # In a large bowl, cream the butter until soft. # Add the sugar and syrup or honey and beat until light and fluffy. # Stir in the egg and pumpkin until well mixed. # Sift over the flour, salt, cinnamon and nutmeg. # Lightly fold these ingredients into the mixture. # Stir in the currants or raisins. # Spoon the mixture into the muffin cases so each is two-thirds full. # Bake in the centre of the oven for 12-15 mins, until a skewer inserted in the centre comes out clean.


* 115g unsalted butter * 175g dark brown muscovado sugar * 115g golden syrup or honey * 1 egg, beaten * 225g cooked and mashed pumpkin or squash * 200g self-raising flour * pinch of sea salt * 11/2 teaspoons ground cinnamon * 1 teaspoon grated nutmeg * 75g currants or raisins