White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 2 eggs
- 1 cup Chelsea White Sugar (225g)
- 1 cup Edmonds Standard Grade Flour (150g)
- 6 Tbsp cocoa powder
- 2 tsp Edmonds Baking Powder
- ½ tsp salt
- ⅔ cup Meadow Fresh Original Milk (160ml)
- 165g butter, melted
- 1 tsp vanilla essence
- ⅔ cup chocolate chips (130g), tossed with 1 Tbsp Edmonds Standard Grade Flour (optional)
Chelsea Products in Recipe
Reviews
237
What did you think of this recipe?
Minty
Very good, we liked the ticking off system 😍
4
Neve
I was worried at first because the mixture seemed too runny. But they were delectable, light, fluffy and very good. Do recommend!
5
Kairo
Delicious
4
Rebecca
Haven't baked for years and these turned out soo good! Doubled the mixture to have on hand for school lunches which made 36 muffins!! Had choc chips in one lot, m&ms in next and cadbury caramello in the third
5
Jack
So easy and very tasty and delicious
5
Haze
Very good for school lunches
3
Fletcher Stephen Mudgway
White good just some more chocolate chips
3
Carolyn
So easy to make, fail-proof, excellent muffins!
5
Mani
5
Toby
Good
4
Method
Preheat oven to 180°C bake. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins.
Beat the eggs and Chelsea White Sugar together.
In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Add to egg/sugar mixture. Stir to just combine.
Add the milk, butter and vanilla essence. Fold in until just combined. Fold in the flour-coated chocolate chips, if using.
Spoon mixture into prepared tins, until approximately two thirds full.
Bake for 18-20 minutes (regular muffins) or 30 minutes (extra large muffins), until muffins spring back when lightly pressed or a skewer inserted into the centre comes out clean.
Leave to cool in tins for 10 minutes before transferring to a wire cooling rack. Delicious served warm!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
237
What did you think of this recipe?
Minty
Very good, we liked the ticking off system 😍
4
Neve
I was worried at first because the mixture seemed too runny. But they were delectable, light, fluffy and very good. Do recommend!
5
Kairo
Delicious
4
Rebecca
Haven't baked for years and these turned out soo good! Doubled the mixture to have on hand for school lunches which made 36 muffins!! Had choc chips in one lot, m&ms in next and cadbury caramello in the third
5
Jack
So easy and very tasty and delicious
5
Haze
Very good for school lunches
3
Fletcher Stephen Mudgway
White good just some more chocolate chips
3
Carolyn
So easy to make, fail-proof, excellent muffins!
5
Mani
5
Toby
Good
4
You May Like These
ingredients
- ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
- ¼ cup + 2 Tbsp cocoa powder (38g)
- ¾ tsp Edmonds Baking Soda
- ¾ tsp Edmonds Baking Powder
- ¼ tsp salt
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Chelsea White Sugar (113g)
- 1 egg
- ½ cup Meadow Fresh Milk (125ml)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 1 tsp vanilla
- ½ cup boiling water (125ml)
Berry Icing
- 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
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ingredients
- 150g butter
- 185g dark chocolate melts
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 Tbsp cocoa powder
- 1 tsp vanilla essence
- 3 eggs
- ¾ cup Edmonds Self Raising Flour
- ½ cup chopped pecans (optional)
- ¼ tsp salt
- Chelsea Icing Sugar to dust
learn about baking
How to Choose SugarFor Baking?
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