Spicy Pumpkin Muffins
10oz plain Flour3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4oz caster sugar
12 fl oz pumpkin puree
(pumpkin flesh, simmered in water for 20 mins and then pureed with some of the cooking water)
1 large egg
3 fl oz vegetable oil
1 tablespoon runny honey
4 oz raisins
Mix together the flour, sugar, baking powder, salt and cinnamon in a large bowl. In a second bowl or large jug, whisk together the pumpkin puree, the egg, the oil and the honey. Stir the wet ingredients into the flour until just combined - lumpy batter is okay but there should be no visible flour. Stir in the raisins. Divide between 12 muffin cases and bake at 190 deg C for 20-25 minutes. They are cooked when the tops are brown and spring back when gently pressed.
Baked at 6.30 am this morning so still warm for breakfast.
This was poetry!
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