Pumpkin Muffins

 

Ingredients: (makes 5)

85g. unsalted butter (room temperature)

100g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

120g. pumpkin (without skin)

50g. caster sugar

1 large egg (lightly beaten)

Methods:

1. Cut pumpkin into slices, steam and mash; set aside to cool.
2. Line muffin pan with 5 cupcake liners.
3. Beat butter and sugar until pale and fluffy.
4. Add beaten egg and beat until well combined.
5. Pour in mashed pumpkin, mix well again.
6. Add in flour in 2 portions, fold well with rubber spatula.
7. Pour batter evenly into muffin pan, 3/4 full and top with some raisins.
8. Bake in a preheated oven of 180 degree Celsius for 15-17 minutes, or when  a skewer inserted comes out dry.
9. Let it cool on wire rack in the pan for about 5 minutes; then remove from muffin pan and let it cool completely on the wire rack.
10. Enjoy...

This recipe is adapted from 'anncoojournal.com' with a slight adjustment to suit my baking preference.