Chelsea

Chelsea Trusted 135 Years SPOT

Juffins

By Gemma Keeling
Juffins
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 10 mins
  • Serves
    12
Ingredients

    Note: Ensure all wet ingredients are relatively the same temperature before combining.
    2 cups self raising flour - sifted
    3 tbsp cocoa powder - sifted
    2 tbsp Chelsea Caster Sugar
    140 g Jaffas - bashed up
    1 Egg - lightly beaten
    1/2 cup sour cream
    3/4 cup milk
    90g butter - melted (not hot or warm)

Method

    Preheat oven to 210C (Gas 6 - 7).
    Sift all dry ingredients together - mix and make a well in the centre.
    Mix wet ingredients together, ensure there are no lumps, pour into dry ingredients.
    Using a wooden spoon, stir from the bottom of the bowl. Do not overbeat, the batter should be lumpy.
    Spoon into paper cases and bake for 10 - 12 mins until firm.
    Decorate if desired or eat whilst hot.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
31
(1 review)


image description

this is jax hamiltons recipe from her cookbook (masterchef runner up)

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