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
107
What did you think of this recipe?
Janelle Evans-McLeod
This is our go-to recipe on family baking days! My girls love them!
5
Izzy
These muffins are amazing! Honestly I love them sooo much! We use frozen berries which do bleed a little but it still tastes amazing. Would recommend with white chocolate and eating them when the are still cooling of as the chocolate will still be slightly melted.
5
Lachie
Ahhh! Stunning muffins, even though I thought it was a lot of flour, it does need all 2 and a half cups. Really yum, and they look great! Even though I used frozen berries, it just made them a bit purple, still the same taste. Delish!
5
Amber
They were delicious, I'll definitely make them again
5
Unknown
Love Raspberries and White Chocolate together in Cupcakes and muffins!!My muffins and cupcakes ALWAYS come out fluffy and A-MAZ-ING!! :-D
4
Unknown
Such an easy and scoring recipe! Totally a strike... loved it! Will keep it on my cook book. Thank you.
5
Ruby
Delicious! So easy to make and yummy. Ingredients that are always in the pantry plus raspberries. Would be perfect for kids
5
Unknown
Delicious! My family loves these muffins - always a fantastic result.
5
Unknown
Amazingly easy and scrummy recipe :)
5
Muffin eater
Super easy recipe and the family loved them!
4
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
107
What did you think of this recipe?
Janelle Evans-McLeod
This is our go-to recipe on family baking days! My girls love them!
5
Izzy
These muffins are amazing! Honestly I love them sooo much! We use frozen berries which do bleed a little but it still tastes amazing. Would recommend with white chocolate and eating them when the are still cooling of as the chocolate will still be slightly melted.
5
Lachie
Ahhh! Stunning muffins, even though I thought it was a lot of flour, it does need all 2 and a half cups. Really yum, and they look great! Even though I used frozen berries, it just made them a bit purple, still the same taste. Delish!
5
Amber
They were delicious, I'll definitely make them again
5
Unknown
Love Raspberries and White Chocolate together in Cupcakes and muffins!!My muffins and cupcakes ALWAYS come out fluffy and A-MAZ-ING!! :-D
4
Unknown
Such an easy and scoring recipe! Totally a strike... loved it! Will keep it on my cook book. Thank you.
5
Ruby
Delicious! So easy to make and yummy. Ingredients that are always in the pantry plus raspberries. Would be perfect for kids
5
Unknown
Delicious! My family loves these muffins - always a fantastic result.
5
Unknown
Amazingly easy and scrummy recipe :)
5
Muffin eater
Super easy recipe and the family loved them!
4
You May Like These
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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