Annie Bell's Orange, Squash and Raisin Muffins

Bright and beautiful eating to lighten the winter darkness.

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   1. Steam the pumpkin or squash in a covered saucepan for 15 minutes until tender, then transfer to a bowl and mash. Preheat the oven to 200C/180C fan/400F/gas 6 and arrange 12 paper muffin cases inside one or two muffin racks. Alternatively, line the moulds with squares of baking paper, as in the picture.
   2. Place the flour, baking powder, 100g sugar, cinnamon and raisins in a large bowl and stir to combine.
   3. In a separate bowl, whisk together the mashed pumpkin or squash and the ingredients for the wet mixture.
   4. Combine the two mixtures loosely until wet and lumpy (this is the key to light muffins: the wet and dry mixtures should be just folded together rather than fully blended).
   5. Spoon the muffin mix into the paper cases, filling each one two thirds full. Sprinkle over a little more sugar and bake for 20-25 minutes. Serve the muffins warm on their own or with unsalted butter, if wished.