Pumpkin and Poppyseed Muffins

WET MIX
1/2 c Cooked; mashed pumpkin
1/2 c Milk
4 1/2 oz Butter
3/4 c Raw sugar
1 Egg
1/3 c Poppy seeds

DRY MIX

2 c Self-raising flour

Reheat oven to 375 degrees F, prepare pans. Cream butter & 1/2 cup sugar, add egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds then flour. Spoon into pans & sprinkle each muffin with the remaining sugar. Bake for 25 mins. Makes 12.

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