Streusel Muffins are perfect treats for using the leftover pumpkin from Halloween. A delicious recipe from the Dairy Diary.
Butter 150g (5oz)
Plain flour 300g (11oz)
Baking powder 2 tsp
Ground cinnamon 1 tsp
Caster sugar 110g (4oz)
Eggs 2 large, beaten
Milk 200ml (7fl oz)
Pumpkin 275g (10oz), peeled, deseeded and grated
Raisins 75g (3oz)
Self-raising flour 50g (2oz)
Demerara sugar 50g (2oz)
Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.