Muffin recipes

• 1 mashed banana
• ¾ cup of passionfruit pulp (1 small jar of pulp)
• 1 x 225g can of crushed pineapple including juice
• 2 Tbsp finely chopped crystallised ginger
• 60g butter melted
• 2 eggs
• 200ml milk
• 1 tsp vanilla essence
• 2 cups flour
• ½ cup Chelsea White Sugar
• 2 tsp baking powder
• ½ tsp ground ginger
• ½ tsp baking soda
• pinch salt
• Chelsea Icing Sugar, to dust 

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup approx lightly salted and roasted shelled peanuts
• 50g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla essence
• 2 tablespoons smooth peanut butter

• 2 cups flour
• 4 tsp baking powder
• 1 egg
• ¼ cup oil (vegetable, soya or canola)
• 1 ¼ cups low fat milk (or soya milk)
• ½ cup grated carrot
• ½ cup sultanas
• ½ cup grated apple – no need to peel
• 2 Tbsp coconut
• ¾ cup Chelsea Raw Sugar
• Chelsea Icing Sugar, to dust 

Treacle cakes

• ½ cup butter
• ½ cup Chelsea Dark Cane Sugar, firmly packed
• ½ cup Chelsea Treacle
• 1¼ cups plain flour
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• ⅔ cup milk
• Licorice straps, cut into thin strips
• 1 tube white writing icing, for decoration

Caramel icing

• 60g butter
• ½ cup firmly packed Chelsea Soft Brown Sugar
• ¼ cup milk
• 1 cup Chelsea Icing Sugar, sifted

• 2 cups flour
• 4 tsp baking powder
• pinch salt
• ½ cup Chelsea White Sugar
• ¼ cup fresh rosemary chopped
• 1 cup milk
• 1 egg
• 100g butter melted
• 1 cup olives - stones removed and roughly chopped
• extra rosemary to sprinkle on top of muffins

• 2 cups self raising flour
• ½ tsp bi-carb soda
• ½ tsp cinnamon
• ¼ cup canola oil
• 1 cup buttermilk
• 2 eggs, lightly beaten
• ⅓ cup Chelsea Caster Sugar
• ⅓ cup Chelsea Soft Brown Sugar
• 1 small very ripe banana, mashed
• ¾ cup frozen or fresh blueberries

• 1 cup Chelsea Soft Brown Sugar
• ½ cup coconut
• 1 ½ cups flour
• 1 ½ cups breakfast cereal (Just Right, Bran Flakes, etc.)
• 3 tsp baking powder
• 2 Tbsp custard powder
• ¼ cup chopped nuts
• ½ cup oil
• 2 Tbsp Chelsea Golden Syrup
• 1 egg beaten
• 1 cup milk

• 1 ¾ cups self-raising flour, sifted
• 1 teaspoon baking powder
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup milk
• 2 tablespoon vegetable oil
• 1 cup cooked, mashed pumpkin
• 1 egg, lightly beaten

Optional Spices

• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon 

• 125g + little bit more butter (extra is for top
• of muffin tin)
• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup Chelsea Caster Sugar
• 1 egg, slightly beaten
• 1 cup very well mashed banana
• 1 tsp vanilla essence
• 1 cup chocolate chips

• 2 cups flour
• 3 tsp baking powder
• ¾ cup Chelsea White Sugar
• 1 cup of fresh or frozen berries or canned fruit
• 1 cup milk
• ⅓ cup vegetable oil
• 1 egg

• Chelsea Icing Sugar, to dust

• 175g butter
• 1 cup ground almonds
• 1 ½ cups Chelsea Icing Sugar
• ½ cup flour
• 5 egg whites
• 1 teaspoon vanilla essence
• 1 x 400g can apricot halves in juice or syrup
• 1 – 2 tablespoons brandy

• 1 fresh beetroot (300g), trimmed
• Cooking spray
• ½ cup Chelsea Raw Sugar
• ⅓ cup cocoa powder, sifted
• 50g reduced-fat sunflower spread, melted
• ½ cup skim milk
• 2 x 50g eggs
• 1 tsp vanilla essence
• 1¼ cups wholemeal self-raising flour
• ¼ cup oat bran
• Chelsea Icing Sugar, to dust (optional)

• 1 cup finely ground almonds
• 1½ cups Chelsea Icing Sugar, sifted
• ½ cup gluten free plain flour, sifted
• 2 tsp Orgran gluten substitute
• 185g butter, melted
• 6 egg whites, beaten until frothy
• 2 tsp finely grated lemon rind

Alternative Toppings

• 1 small apple, thinly sliced or,
• 12 sliced strawberries or,
• ½ punnet blueberries
• Extra Chelsea Icing Sugar or Chelsea Berry Flavoured Icing Sugar for dusting.

• 1 ½ cups plain flour
• ¾ cup Chelsea Soft Brown Sugar
• ½ cup bran cereal
• ¾ cup natural bran
• 1 cup sultanas
• 1 level teaspoon baking soda
• 1 cup buttermilk
• 1 egg
• ¼ cup treacle
• ½ cup plain oil

For the dough

• 2 tsp dried yeast
• 150ml lukewarm water
• 150ml cold water
• 2 tsp lemon juice
• 450g plain flour, plus extra for rolling out
• 50g Chelsea Raw Caster Sugar
• 1 tsp fine salt
• 280g unsalted butter, chilled & chopped in 1cm cubes

For the chocolate filling

• 75g butter, softened
• 3 tbs cocoa powder
• 100g Chelsea Dark Cane Sugar
• 50gms Chelsea Golden Syrup, gently warmed

For the coffee mascarpone cream

• 250g mascarpone
• 1 tsp vanilla essence
• 4 tbs Chelsea Icing Sugar, sifted, plus extra to dust
• 2 tsp instant coffee granules

Cupcake

• 2 eggs
• 1 ¼ cups Chelsea Caster Sugar
• ½ cup canola oil
• 1 tsp vanilla essence
• ¼ cup coffee
• 1 Tbsp white vinegar
• 1 cup water
• 1¾ cup flour
• ¾ cup cocoa
• ¼ tsp salt
• 1 tsp baking powder
• 2 tsp baking soda

SYRUP

• ⅓ cup Chelsea White Sugar
• ⅓ cup brandy
• ⅓ cup water

Icing

• 1½ cups Chelsea Icing Sugar
• 225g butter
• 2 tsp caramel flavoured essence
• 1 tsp salt