Caster Sugar
The fine crystal of Chelsea...
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Muffins
Mini Persimmon and Coconut Muffins
15 mins
10 mins
Easy
30
Moist and tropical, these mini muffins are easy to bake and perfect for a snack or breakfast treat.
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- Ingredients
- Method
Ingredients
- 1 large persimmon
- 2 cups flour
- 4 tsp baking powder
- ½ cup coconut
- ½ cup Chelsea Caster Sugar
- 100g butter melted
- 2 eggs
- 1 cup milk
- 1 tsp coconut essence
- 2 extra Tbsp coconut to sprinkle
Additional tips
Don't over beat or use a food processor for muffins. Just lightly mix the ingredients to combine them. This will produce light, tender muffins that are smoothly rounded and not peaked on the top.
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Ben H
Pretty good way to use some of those persimmons, I used two persimmons rather than one to add a bit more content and to get rid of them, and worked out great.
4
Method
Peel and finely dice persimmon (to the size of corn kernels or peas.) Combine flour, baking powder and coconut and stir in Chelsea Caster Sugar. Make a well in the centre of another bowl, mix butter, eggs, milk and coconut essence. Pour the liquid ingredients and persimmon pieces into the well and lightly combine. Spoon into greased mini muffin trays. Sprinkle with extra coconut. Bake for 10-12 minutes at 200°C. Cool in trays, then tip out onto a wire rack to cool further.
Additional tips
Don't over beat or use a food processor for muffins. Just lightly mix the ingredients to combine them. This will produce light, tender muffins that are smoothly rounded and not peaked on the top.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Ben H
Pretty good way to use some of those persimmons, I used two persimmons rather than one to add a bit more content and to get rid of them, and worked out great.
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)
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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
- 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
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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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