About us
Visit Chelsea Bay! The Home of Baking
We want to share with you our love of all things baking!
We want to share with you our love of all things baking!
.png)
Bananas were first domesticated around 8,000-5,000 BCE in Southeast Asia. Today, they're one of the most popular fruits worldwide and add delicious flavor to baked goods like muffins!
Make sure you have an adult to help you.
Time to gather your baking tools. For this recipe, you will need 2 mixing bowls, a sieve, measuring cup, measuring spoons, a 6 hole muffin tin tray, paper cups, a spatula, a cooling rack and a skewer
Now gather your ingredients. For this recipe, you will need 1 ½ cups Edmonds Standard Grade Flour (225g), 1 tsp Edmonds Baking Powder, 1 tsp Edmonds Baking Soda, ½ tsp salt, 3 large ripe bananas (mashed), 3/4 cup Chelsea White Sugar (170g), 1 egg, 80g butter, melted
Preheat you oven to 175°C bake, if you’re not too sure get an adult to help you.
Sift together the Edmonds Standard Grade Flour, Edmonds Baking Powder, Edmonds Baking Soda and salt, then set this aside.
In a separate bowl, mash your bananas.
Add the white sugar, egg and melted butter and mix.
Now add the wet mixture to the dry ingredients.
Mix together until just combined.
Add paper cases to your muffin tins.
Fill each muffin hole with mixture until it is ⅔-¾ of the way full, that way they won’t spill over when baking.
Bake for 20-25 minutes, until muffins are cooked through. The muffins should spring back when touched. (Ask an adult to help you check)
Dust the cooled muffins with Chelsea Icing Sugar.
To Serve
Cupcakes
Buttercream Icing
Icing
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt
Make sure you have an adult to help you.
Time to gather your baking tools. For this recipe, you will need 2 mixing bowls, a sieve, measuring cup, measuring spoons, a 6 hole muffin tin tray, paper cups, a spatula, a cooling rack and a skewer
" alt=" " >
Now gather your ingredients. For this recipe, you will need 1 ½ cups Edmonds Standard Grade Flour (225g), 1 tsp Edmonds Baking Powder, 1 tsp Edmonds Baking Soda, ½ tsp salt, 3 large ripe bananas (mashed), 3/4 cup Chelsea White Sugar (170g), 1 egg, 80g butter, melted
" alt=" " >
Preheat you oven to 175°C bake, if you’re not too sure get an adult to help you.
" alt=" " >
Sift together the Edmonds Standard Grade Flour, Edmonds Baking Powder, Edmonds Baking Soda and salt, then set this aside.
" alt=" " >
In a separate bowl, mash your bananas.
" alt=" " >
Add the white sugar, egg and melted butter and mix.
" alt=" " >
Now add the wet mixture to the dry ingredients.
" alt=" " >
Mix together until just combined.
" alt=" " >
Add paper cases to your muffin tins.
" alt=" " >
Fill each muffin hole with mixture until it is ⅔-¾ of the way full, that way they won’t spill over when baking.
" alt=" " >
Bake for 20-25 minutes, until muffins are cooked through. The muffins should spring back when touched. (Ask an adult to help you check)
" alt=" " >
Dust the cooled muffins with Chelsea Icing Sugar.
" alt=" " >
To serve
Icing
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt
