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CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Chocolate and Beetroot Muffins
Chocolate and Beetroot Muffins
Muffins

Chocolate and Beetroot Muffins

1 hours
18 mins
Easy
12

The addition of beetroot makes these low fat muffins deliciously moist and gives them a rich depth of colour.

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  • Ingredients
  • Method
Ingredients
  • 1 fresh beetroot (300g), trimmed
  • Cooking spray
  • ½ cup Chelsea LoGiCane™ Low GI Cane Sugar
  • ⅓ cup cocoa powder, sifted
  • 50g reduced-fat sunflower spread, melted
  • ½ cup skim milk
  • 2 x 50g eggs
  • 1 tsp vanilla essence
  • 1¼ cups wholemeal self-raising flour
  • ¼ cup oat bran
  • Chelsea Icing Sugar, to dust (optional)
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Icing Sugar

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Method
Put the beetroot in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered for 45 mins or until the beetroot is very tender. Drain well and set aside to cool.
Preheat oven to 170°C (fan-forced). Line 1 x 12 hole muffin tin (⅓ cup capacity) with paper cases. Spray the cases with cooking spray.
Using rubber gloves, peel the beetroot. Roughly chop and place in a food processor. Process until finely chopped. Add the sugar, cocoa powder, spread, milk, egg and vanilla essence to the food processor with the beetroot, process until well combined.
Transfer beetroot mixture to a large bowl and stir in the flour and oat bran. Spoon mixture evenly into the paper cases, bake for 18-20 mins or until a skewer inserted into the centre of the muffins comes out clean.
Leave in the tin for 5 mins before transferring to a wire rack to cool. Dust with icing sugar if desired.
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How to - Step By Step

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Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To serve

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15 mins
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  • ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
  • 2 eggs
  • 1 cup mashed banana (about 2 large bananas)
  • 1 tsp vanilla essence
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
  • 1 ¾ cups Edmonds Standard Grade Flour (263g)
  • 1 tsp Edmonds Baking Powder

Icing

  • 1 ½ cups Chelsea Icing Sugar (225g)
  • 1 Tbsp Tararua Butter, softened
  • 1 Tbsp cocoa powder
  • 2-3 Tbsp boiling water
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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