Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 2½ cups Edmonds Self Raising Flour
- 100g butter, chopped (or Olivani Spread)
- 1 cup Chelsea Caster Sugar
- 1 cup Meadow Fresh Original Milk
- 1 egg, lightly beaten
- 1 cup fresh or frozen raspberries
- ½ cup white chocolate bites
- Chelsea Icing Sugar to dust
Chelsea Products in Recipe
Reviews
100
What did you think of this recipe?
Diane
Easy to make, delicious to eat !
5
steve
I made these muffins and they couldn’t come out of the muffin paper tin and was a weird texture and was hard and just not good
1
Claire
Lovely recipe to use and they turned out amazing!
5
sophie
delicious
5
T Henderson
Great snack for school holidays. The family LOVED these muffins
5
Greer
5
Yvonne
Excellent
5
Kayla
Great recipe. Easy to follow and taste delicious.
5
Sharon Smith
Gr8. Easy to make & yummy to eat
5
Blythe
Good
5
Method
Preheat the oven to 190°C. Lightly grease or oil spray a 12 muffin tin.
Place the Edmonds Self Raising Flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
Add the Chelsea Caster Sugar, Meadow Fresh Original Milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.
Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
Dust with Chelsea Icing Sugar before serving.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
100
What did you think of this recipe?
Diane
Easy to make, delicious to eat !
5
steve
I made these muffins and they couldn’t come out of the muffin paper tin and was a weird texture and was hard and just not good
1
Claire
Lovely recipe to use and they turned out amazing!
5
sophie
delicious
5
T Henderson
Great snack for school holidays. The family LOVED these muffins
5
Greer
5
Yvonne
Excellent
5
Kayla
Great recipe. Easy to follow and taste delicious.
5
Sharon Smith
Gr8. Easy to make & yummy to eat
5
Blythe
Good
5
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ingredients
- 2 eggs
- 2 ripe bananas, peeled and mashed
- 1 cup Meadow Fresh Milk, any type (250ml)
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 2 ½ cups Edmonds Standard Grade Flour (375g)
- 4 tsp Edmonds Baking Powder
- 1 cup chocolate chips (200g)
ingredients
- 150g Butter
- 80g (1 Cup) Cocoa
- 4 Eggs
- 420g (2 Cups) Chelsea White Sugar
- 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
- 110g ( ¾ Cup) Plain Flour
- 1 tsp Baking Powder
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
- Frozen Raspberries (don't defrost)
ingredients
CAKE
- 170 g (6 oz) butter (at room temperature)
- 140 g (5 oz) Chelsea Caster Sugar
- 3 eggs
- 140 g (5 oz) self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
ICING
- 80 g (3 oz) butter, at room temperature
- 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
- 1-2 tbsp milk
ingredients
- 1 ½ cups self-raising flour
- ½ cup rolled oats
- ½ cup Chelsea Raw Sugar
- ¼ cup Chelsea Organic Coconut Sugar
- ¼ cup desiccated coconut
- 1 cup buttermilk
- 2 extra large eggs
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- ½ cup fresh/frozen raspberries
ingredients
- 125g butter, softened
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Dark Cane Sugar (100g)
- 2 eggs
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- 1 cup Meadow Fresh Original Milk (250ml)
- 2 ripe bananas, mashed
- 1 cup raspberries (fresh or frozen) (135g)
- ¾ cup shredded coconut, divided (60g)
learn about baking
How to Choose SugarFor Baking?
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