White Sugar
The uniform size of the...
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Muffins
Glazed Kiwifruit and Lemon Muffins
10 mins
20 mins
Easy
12
Bright and zesty, Glazed Kiwifruit and Lemon Muffins bring a refreshing twist to your muffin game. Topped with a sweet glaze, they are a joyful treat for any time of the day.
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- Ingredients
- Method
Ingredients
- 125g butter, melted
- 2 eggs, beaten
- 1 tsp vanilla essence
- 2 cups flour
- 4 tsp baking powder
- ¾ cup Chelsea White Sugar
- 1 cup diced kiwifruit
Topping
- ¼ cup water
- ¼ cup Chelsea White Sugar
- rind of 2 lemons, shredded
Chelsea Products in Recipe
Reviews
14
What did you think of this recipe?
Jayde
It was quite nice.
4
Lesley
I've just made these muffins and found not nearly enough liquid to mix. I had to add at least 1/4 cup of milk to moisten enough to spoon into muffin cases, even then it was a very stiff batter & with lumps of fruit it was very hard to manage getting it off the spoons. I used fruit that was still very firm, if I used under-ripe fruit again I would process with the melted butter and egg so the moisture content and flavour could be increased and spread through the mix before I decide if milk is needed. Today's muffins have turned out lovely & light with the added milk though, so I'm happy overall. Nice little bursts of kiwifruit sweetness.
4
poopy
good
5
B
Nice recipe but neede 1/2 cup milk. Iced with runny lemon icing
4
Method
Preheat the oven to 200°C. Grease or oil spray muffin tin.
Beat the butter, eggs and vanilla.
In a large bowl, put flour, baking powder and Chelsea White Sugar. Mix well. Stir in the liquid ingredients and diced kiwifruit, until the mixture is just moistened. Spoon into the muffin tin to the 3/4 mark. Bake for 20 minutes.
Heat the water and Sugar in a small saucepan or microwave bowl. Add the lemon rind and simmer for 2-3 minutes. Strain and reserve the syrup. Brush the syrup over the top of the muffins and top with the glazed rind.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Jayde
It was quite nice.
4
Lesley
I've just made these muffins and found not nearly enough liquid to mix. I had to add at least 1/4 cup of milk to moisten enough to spoon into muffin cases, even then it was a very stiff batter & with lumps of fruit it was very hard to manage getting it off the spoons. I used fruit that was still very firm, if I used under-ripe fruit again I would process with the melted butter and egg so the moisture content and flavour could be increased and spread through the mix before I decide if milk is needed. Today's muffins have turned out lovely & light with the added milk though, so I'm happy overall. Nice little bursts of kiwifruit sweetness.
4
poopy
good
5
B
Nice recipe but neede 1/2 cup milk. Iced with runny lemon icing
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- 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)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 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
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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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