Pumpkin Muffins

 This recipe is from cookbook called The great big cookie book. We have potluck at work so I decided to double the  recipe. Whenever I double the recipe from this cookbook it doesn't work. I have to remember and use exact amounts. Somehow I didn't put enough flour. It was mushy inside. It is very good recipe but I messed it up:(  Potluck was last Friday and I'm posting this recipe today. Everyone loved it and I loved it too. It was mist inside and very delicious.


Ingredients
1/2 cup butter

3/4 cup brown sugar
4 oz black treacle ( I didn't use)
1 egg beaten
1 cup canned pumpkin
7 oz plain flour
pinch of salt
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp nutmeg
2 oz currants or raisins

 Preparation Method
Preheat oven to 400F. Grease 14 muffins tins, or use paler liners.
With electric mixer, cream the butter until soft. Add the sugar beat until light and fluffy.
Add the egg and pumpkin and stir well blended.
Sift over the flour,salt bicarbonate of soda, cinnamon and nutmeg. Fold in until just blended. Do not over mix.
Fold the currants or raisins into the pumpkin mixture until just evenly combined.
spoon batter into the prepared muffins tins, filling them two -thirds full.
Bake for 12-15 minutes, until the tops spring back when touched lightly. Serve warm or cold.