Small Pumpkins and Rosemary Cakes

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

To serve:

butter
Rosemary, fresh

Instructions

Grease a 12 muffin tin (1/3 cup capacity) well. Beat butter, sugar and rosemary in a small mixing bowl with an electric mixer until the mixture is light and airy. Then add the eggs one by one and stir in between.
Pour the whipped mass into a larger mixing bowl. Add pumpkin puree and sifted flour mixed with baking powder: stir until everything is just mixed. Divide the whole mixture evenly into the muffin cups.
Bake in an oven preheated to 180 degrees for 15 minutes (please check with wooden sticks whether they are through, as every oven bakes a little differently). Let cool in the tins and place on a wire rack after 5 minutes.
They can be served warm or cold with the extra butter and a piece of rosemary for decoration.
Tip: The cakes can be individually wrapped in plastic and stored in the freezer for up to 2 months.

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