Mini Banana Anzac Muffins

• 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

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• ¾ cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

• 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)

• 125g butter, softened
• ½ cup Chelsea Caster Sugar (113g)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 2 eggs
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• 1 tsp Edmonds Baking Soda
• 1 cup Meadow Fresh Original Milk (250ml)
• 2 ripe bananas, mashed
• ¼ cup walnuts, chopped (25g) (optional)

• 1 cup Chelsea White Sugar or Chelsea Organic Raw Sugar (225g)
• 100g Butter, melted
• 3 eggs
• 3 ripe bananas, mashed with a fork
• ½ cup Meadow Fresh Low Fat Milk (125ml)
• 1 tsp Edmonds Baking Soda
• 150ml plain or fruit Meadow Fresh Yoghurt (apricot works well)
• 2 cups Edmonds Standard Grade Flour (300g)
• 3 tsp Edmonds Baking Powder

Lemon Icing

• 2 ½ cups Chelsea Icing Sugar (375g)
• 1-2 Tbsp lemon juice
• 50g Butter, softened

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 ½ tsp ground cinnamon
• 1 ¾ cups rolled oats (210g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
• 125g butter, cubed
• ¼ cup Chelsea Golden Syrup (tin) (90g)
• 2 Tbsp water
• 1 tsp Edmonds Baking Soda

Base

• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• ½ cup Chelsea Soft Brown Sugar
• 140g butter, melted

Caramel

• 395g condensed milk
• 2 Tbsp Chelsea Golden Syrup Tin
• 50g butter

Topping

• ½ cup thread coconut
• ½ cup rolled oats
• ½ cup Chelsea Soft Brown Sugar
• 30g butter

• 3 very ripe bananas
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 cup Chelsea White Sugar(225g)
• 65g butter, melted
• 1 egg
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• ½ tsp Edmonds Baking Powder

Topping (optional)

• 1 ripe banana, peeled and sliced into 2 long halves
• 2 Tbsp Chelsea Coffee Sugar Crystals

Muffins

• 2 cups self-raising flour
• ½ cup Chelsea Caster Sugar
• ½ tsp salt
• 100g butter
• 1 cup milk
• 1 egg
• 1 tsp vanilla essence
• 1 cup (2 or 3) mashed bananas

Chocolate Icing

• 1 ½ cups Chelsea Icing Sugar
• 2 Tbsp softened butter
• 2 Tbsp cocoa powder
• 2-3 Tbsp hot water
• Optional - extra sliced bananas to decorate

• ¾ cup Chelsea White Sugar
• 1 cup bran
• 1 cup flour
• 4 tsp baking powder
• 2 eggs
• 100g butter, melted
• ½ cup milk
• 2 bananas, mashed

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 cup rolled oats
• ½ cup diced dried apricots
• ½ cup dark chocolate bits
• ¼ cup shredded dried coconut
• 3 Tbsp Chelsea Golden Syrup Tin
• 120g butter, melted
• 1 tsp Edmonds Baking Soda

• 2 ½ cups self raising flour
• ½ tsp bicarbonate of soda
• ½ cup (60g) quick cooking oats
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Golden Syrup (in the tin)
• 2 eggs lightly beaten
• 2 small overripe bananas mashed
• ⅓ cup vegetable oil
• ¾ cup buttermilk

Topping

• ⅓ cup Chelsea Easy Pour Golden Syrup, extra
• ⅓ cup pistachio nuts, for garnish

• 1 ¾ cups (220g) gluten free flour
• ½ cup (110g) Chelsea White Sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup dark chocolate chips
• 1 egg
• ¼ cup (65ml) vegetable oil
• ¼ cup (65ml) milk
• 1 cup mashed bananas

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ⅓ cup Chelsea Raw Sugar
• 60g butter
• ⅔ cup mashed banana
• ½ cup chocolate chips
• 1 egg
• ½ cup milk

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea White Sugar
• 1 ¾ cups coconut (coarsely shredded coconut is great for texture)
• 1 ½ cups rolled oats
• ¼ cup chopped walnuts
• 100g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water

• ½ cup or 113g butter, melted
• ¾ cup or 160g Chelsea Soft Brown Sugar
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 large ripe bananas, mashed
• 1 cup or 240 ml fresh or frozen blueberries or strawberries, cut into small pieces
• 2 ¼ cups standard flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp ground cinnamon
• Pinch of salt

• 1 ½ cups self-raising flour, sifted
• ⅓ cup cocoa, sifted
• ⅓ cup Chelsea White Sugar
• 1 teaspoon vanilla essence
• 1 egg, lightly beaten
• ⅓ cup oil
• 1 cup low-fat milk
• Chelsea Icing Sugar to dust

• 1 cup Edmonds Standard Grade Flour
• 2 tsp Edmonds Baking Powder
• ½ cup desiccated coconut
• ½ cup rolled oats
• 1 cup blueberries or 1 punnet (125gms)
• ½ cup Edmonds Wholemeal Flour
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 60g butter, melted
• 1 cup Meadow Fresh Original Milk
• ½ tsp Edmonds Baking Soda
• ¼ cup Chelsea Golden Syrup
• Chelsea Icing Sugar to dust

Biscuits

• 100g butter
• ¼ cup Chelsea Golden Syrup Tin
• 1 ¾ cups quick cooking oats
• ¼ cup desiccated coconut
• ½ cup Chelsea Demerara Sugar
• ¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream

• 150g dark chocolate, finely chopped
• 2 tablespoons thickened cream

• 2 medium bananas
• 1 cup Chelsea Icing Sugar
• 1 egg
• 1 ½ cup rice flour
• ¾ cup instant polenta (cornmeal)
• 1 tsp baking soda
• 2 tsp gluten free baking powder
• 150g butter, melted
• extra Chelsea Icing Sugar to dust

• 2 cups flour
• 1 cup Chelsea White Sugar
• ½ cup parsley finely chopped
• 4 rashers rindless bacon finely chopped and cooked in microwave or frypan
• 2 ripe bananas mashed
• 1 ½ cups tasty cheese grated
• 2 teaspoons baking powder
• 3 eggs
• 2 cups milk
• 2 teaspoons dry mustard powder
• 150g butter
• salt and pepper to taste

Fruit mixture

• 6 large sized pears, peeled & cored
• 2 tablespoons Chelsea Soft Brown Sugar
• 1 punnet strawberries, halved

Crumble

• 100g butter
• 2 tablespoons Chelsea Golden Syrup
• ½ cup rolled oats
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup plain flour
• ½ cup shredded coconut
• ½ cup flaked almonds

• 1 cup rolled oats
• 1 cup Chelsea Soft Brown Sugar
• ½ tsp Edmonds Baking Soda
• 1 cup Edmonds Standard Grade Flour
• ¾ cup coconut
• 150-160g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• 1 Tbsp boiling water

• 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 rice flour
• ½ cup coconut
• ½ cup Chelsea White Sugar
• 1 cup rolled oats
• 50g melted olive oil spread
• 1 tsp baking soda
• 2 Tbsp boiling water
• 2 Tbsp Chelsea Golden Syrup

• 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

• 1 cup Chelsea White Sugar
• 100g butter, melted
• 3 eggs
• 3 bananas, mashed
• ½ cup milk
• 1 teaspoon baking soda
• 150ml yoghurt, plain or fruit flavoured
• 2 cups self raising flour
• ½ cup Chelsea Coffee Sugar Crystals

• 1½ cup banana, about 3 ripe medium bananas, mashed
• 1 large egg, lightly beaten
• ½ cup butter, melted and slightly cooled
• 1¼ cupChelsea Soft Brown Sugar
• 1¾ cups self-raising flour
• ¼ teaspoon baking soda
• ½ teaspoon ground nutmeg
• 1 small pinch sea salt
• 12 dried banana chips (optional)
• 3 tablespoons Chelsea Demerara Sugar
• ¾ cup Chelsea Raw Caster Sugar
• ¼ cup boiling water
• 50g unsalted butter
• ½ teaspoon vanilla essence
• ½ cup thick cream
• a few slices of fresh banana (optional)

• Cooking oil spray, for greasing
• ¾ cup self-raising flour
• ½ cup wholemeal self-raising flour
• ½ cup Chelsea Icing Sugar
• 2 tbsp poppy seeds
• 2 tsp finely grated orange zest
• ⅔ cup buttermilk
• ¼ cup freshly squeezed orange juice
• 30g 40% reduced-fat sunflower spread
• 2 x 50g eggs
• 1 tsp vanilla extract
• Extra Chelsea Icing Sugar, for dusting (optional)

• 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

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• 3/4 cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted