Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 2 cups Edmonds Self Raising Flour (300g)
- ¾ cup Chelsea Caster Sugar (170g)
- 1 egg
- 1 cup Meadow Fresh Original Milk (250ml)
- Finely grated zest of 1 lemon
- 60g butter, melted (or Olivani Spread)
Lemon Drizzle Topping
- ⅓ cup lemon juice (80ml)
- ⅓ cup Chelsea Caster Sugar (75g)
Chelsea Products in Recipe
Reviews
148
What did you think of this recipe?
oscar
Simply amazing nice, fluffy and soft quick light muffins definitely making again
5
Lucy
So easy and they tasted so good, family enjoyed!!!
5
Alice
I loved this recipe! I baked my muffins for 15 minutes and they were perfectly cooked. The syrup was runnier than I expected so only drizzled a little bit, but all my family were raving about these muffins!! Making another batch now hehe
5
Laura
Simple but nice :) recipe is a bit of a stretch though it barely made 12. Would say closer to 10 full muffins
5
Kathy Williams
yummy my husband loves them
5
Cliff
Have made it twice with 2 cups standard flour + 4 teaspoons baking powder instead of 2 cups self-raising flour. Everything is spot-on. The trickiest part is getting the syrup to soak into the muffins without it running everywhere. For this reason, keep the muffins small enough to leave a small lip at the edge of each tin hole. The syrup can sit there in the rims and soak into the muffins.
5
Andrew frith
This is the one muffin recipe to rule them all
5
Andrea
Delicious to eat. I substituted the milk with natural yoghurt!
4
Method
Preheat oven to 180°C fan bake or 200°C regular bake. Grease a 12-hole muffin tin or line with paper cases.
Mix flour and Chelsea Caster Sugar together in a large bowl.
In a separate bowl, whisk egg, milk and lemon zest together. Add to dry ingredients. Add melted butter and mix until only just combined.
Pour into prepared muffin tin and bake for 15-20 minutes.
While muffins are cooking, make the drizzle topping by whisking the lemon juice and Chelsea Caster Sugar together until the sugar has dissolved.
As soon as the muffins are cooked (they should spring back when lightly pressed) take out of the oven and spoon the lemon drizzle topping all over the tops. Leave the muffins to sit in the tin for approximately 3 minutes before taking out and leaving to cool on a wire rack.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
148
What did you think of this recipe?
oscar
Simply amazing nice, fluffy and soft quick light muffins definitely making again
5
Lucy
So easy and they tasted so good, family enjoyed!!!
5
Alice
I loved this recipe! I baked my muffins for 15 minutes and they were perfectly cooked. The syrup was runnier than I expected so only drizzled a little bit, but all my family were raving about these muffins!! Making another batch now hehe
5
Laura
Simple but nice :) recipe is a bit of a stretch though it barely made 12. Would say closer to 10 full muffins
5
Kathy Williams
yummy my husband loves them
5
Cliff
Have made it twice with 2 cups standard flour + 4 teaspoons baking powder instead of 2 cups self-raising flour. Everything is spot-on. The trickiest part is getting the syrup to soak into the muffins without it running everywhere. For this reason, keep the muffins small enough to leave a small lip at the edge of each tin hole. The syrup can sit there in the rims and soak into the muffins.
5
Andrew frith
This is the one muffin recipe to rule them all
5
Andrea
Delicious to eat. I substituted the milk with natural yoghurt!
4
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ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened (or Olivani Spread)
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter (or Olivani Spread)
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter (or Olivani Spread)
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 1½ cups self-raising flour (225g), sifted
- ¾ cup Chelsea Caster Sugar (170g)
- 125g butter, softened (or Olivani Spread)
- 2 eggs, beaten
- ½ cup milk (125g)
- 2 tsp freshly grated lemon zest
- 1 cup lemon curd (250ml)
- Grated white chocolate, to decorate (optional)
Lemon Buttercream
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 2 Tbsp lemon juice
- 1-2 Tbsp hot water
Decoration
Extra lemon curd and roughly chopped white chocolate, to decorate (optional)
ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter (or Olivani Spread)
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp finely grated lemon rind
- 1 Tbsp lemon juice
- ½ cup toasted coconut
ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon butter
Lemon Butter
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups Chelsea White Sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
ingredients
- 1 ¾ Cup Chelsea White Sugar
- 2 Lemons
- 1 Cup Oil
- 2 Eegs
- Pinch of salt
- 1 Cup Yoghurt (I use dreamy lemon)
- 2 Cups Self Raising Flour
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
- Lemon and Ginger Cake (see link to recipe below)
- Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).
Cream Cheese Buttercream Icing
- 500g Cream Cheese
- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
ingredients
- 500g butter
- 500g Chelsea Raw Sugar
- 6 eggs
- 1 ⅓ cups fine polenta
- 5 cups ground almonds
- 6 lemons, juiced and the rind grated
- 1 teaspoon Edmonds Baking Powder
- ½ teaspoon salt
- 150g Chelsea Caster Sugar
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp custard powder (heaped)
- ½ cup milk
- 1 tsp lemon juice
- Zest of one lemon
- 2 tsp ground ginger
learn about baking
How to Choose SugarFor Baking?
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