Aimer faire plaisir à ceux qu'on aime

Ingredients  

• 375 ml (1 1/2 cup) all-purpose flour
  
• 15 ml (1 tbsp.) baking powder
  
• 5 ml (1 tsp.) baking soda
  
• 5 ml (1 tsp.) ground cinnamon
  
• 3 ml (1/2 tsp.) ground ginger
  
• 1 ml (1/4 tsp.) ground nutmeg
  
• 1 pinch of salt
  
• 250 ml (1 cup) Emmental L’Alpinois, grated
  
• 125 ml (1/2 cup) raisins
  
• 60 ml (1/4 cup) softened butter
  
• 125 ml (1/2 cup) brown sugar
  
• 1 egg
  
• 125 ml (1/2 cup) milk
  
• 15 ml (1 tbsp.) lemon juice
  
• 125 ml (1/2 cup) orange juice
  
• 250 ml (1 cup) cooked pumpkin, puréed

Preparation

Preheat oven to 350°F (180°C).

Mix all the dry ingredients, including the Emmental L’Alpinois and raisins, in a bowl. Set aside. In another bowl, use an electric mixer to whip the butter and brown sugar until the mixture becomes paler and frothy. Add the egg and whip some more. Add the milk, lemon juice, orange juice and pumpkin, and whip again. Gradually mix in the dry ingredients.  

Either grease the muffin tins with butter or add muffin cups. Pour in the mixture.

Bake for 25 to 30 minutes. Serve warm.