White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter
- 2 eggs
- ¾ cup Chelsea White Sugar (170g)
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk (125ml)
Topping
- 2 Tbsp Chelsea Demerara Sugar
- 1 ½ tsp cinnamon
Chelsea Products in Recipe
Reviews
75
What did you think of this recipe?
1560827711
Outstanding muffins. I had my doubts about cooked feijoas but these are great. Freeze very well too. I have frozen the surplus feijoas whole, skin on, they peel easily when taken out for a while, and are just as good as fresh in muffins.
5
Mihi Bush
Easy and quick to whip up and delicious. No fail recipes. Thank you.
5
Lauren
Great recipe. I modified it slightly by using raw sugar and I halved the amount in the recipe. Also I try and sneak in wholemeal flour to all my muffins too so I added 1 cup white and 3/4 cup wholemeal. This makes the muffins a bit heavier in texture but they're still really delicious and healthier too.
4
kenna
Amazing and delicious.
5
Brodee
Was very yummy. Just needed to add a bit more milk and make the batter more sloppy.
5
Method
Preheat oven to 200°C bake / 180°C fan bake. Line a 12-hole muffin tin with paper cases (or grease well).
Cut feijoas in half, scoop out flesh with a spoon and roughly chop until you have 1 full cup (or 275g).
Melt butter in a large heatproof bowl. Stir in feijoas, eggs and Chelsea White Sugar.
Add flour, baking powder and milk and fold in until just combined. Divide mixture evenly between muffin tin holes.
Mix Chelsea Demerara Sugar and cinnamon together to make topping. Spoon over muffins.
Bake for 15-20 minutes, until muffins are golden and spring back when lightly pressed.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
75
What did you think of this recipe?
1560827711
Outstanding muffins. I had my doubts about cooked feijoas but these are great. Freeze very well too. I have frozen the surplus feijoas whole, skin on, they peel easily when taken out for a while, and are just as good as fresh in muffins.
5
Mihi Bush
Easy and quick to whip up and delicious. No fail recipes. Thank you.
5
Lauren
Great recipe. I modified it slightly by using raw sugar and I halved the amount in the recipe. Also I try and sneak in wholemeal flour to all my muffins too so I added 1 cup white and 3/4 cup wholemeal. This makes the muffins a bit heavier in texture but they're still really delicious and healthier too.
4
kenna
Amazing and delicious.
5
Brodee
Was very yummy. Just needed to add a bit more milk and make the batter more sloppy.
5
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- 1 cup Edmonds Self Raising Flour (150g)
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- ½ cup cocoa powder
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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