Muffins

• 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)

• 2 cups Edmonds Standard Grade Flour (300g)
• ¾ cup Chelsea Caster Sugar (170g)
• 4 tsp Edmonds Baking Powder
• pinch salt
• 1 cup Meadow Fresh Original Milk (250ml)
• 100g butter, melted
• 2 eggs
• ½ tsp vanilla essence
• ½ cup chocolate chips (100g)

• 1 ½ cups Meadow Fresh Original Milk (375ml)
• 1 cup Chelsea Caster Sugar (225g)
• ¼ cup Olivani Pure Olive Oil (60ml)
• 1 egg
• 1 tsp lemon zest
• 2 tsp lemon juice
• 2 cups Edmonds Standard Grade Flour (300g)
• 4 tsp Edmonds Baking Powder
• 1 ½ cups blueberries, fresh or frozen (240g)
• Chelsea Icing Sugar, to dust

• 2 cups Edmonds Self Raising Flour (300g)
• ¾ cup Chelsea Caster Sugar (170g)
• 1 egg
• 1 cup Meadow Fresh Original Milk (250ml)
• Finely grated zest of 1 lemon
• 60g butter, melted

Lemon Drizzle Topping

• ⅓ cup lemon juice (80ml)
• ⅓ cup Chelsea Caster Sugar (75g)

• 2 eggs
• ½ cup Simply Canola Oil (125ml)
• ¾ cup Meadow Fresh Original Milk (190ml)
• ¾ cup Meadow Fresh Traditional Sour Cream (190g)
• 1 tsp vanilla essence
• 1 cup Chelsea White Sugar(225g)
• 1 ¾ cups Edmonds Standard Grade Flour (260g)
• ½ cup cocoa powder (40g)
• 1 ¼ tsp Edmonds Baking Soda
• ½ tsp salt
• 1 ½ cups chocolate chips (300g), divided

• 2½ cups Edmonds Self Raising Flour
• 100g butter, chopped
• 1 cup Chelsea Caster Sugar
• 1 cup Meadow Fresh Original Milk
• 1 egg, lightly beaten
• 1 cup fresh or frozen raspberries
• ½ cup white chocolate bites
• Chelsea Icing Sugar to dust

Topping

• 3 Tbsp flaked almonds (optional)
• 2 Tbsp Chelsea Demerara Sugar
• 1 ½ tsp ground cinnamon

Muffins

• 2 cups Edmonds Standard Grade Flour (300g)
• 4 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ cup Chelsea White Sugar (113g)
• 2 eggs
• 1 cup Meadow Fresh Original Milk (250ml)
• 100g butter, melted
• 2 cups roughly diced apple (skin can be left on if desired) (approx. 225g / 2 apples)

• 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

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

• 2 cups self raising flour
• 1 cup Chelsea White Sugar
• ½ cup poppyseeds (one packet)
• finely grated rind of 2 lemons
• 100g butter
• 2 large eggs
• 1 cup milk

Topping

• Juice of 2 lemons
• ¼ cup Chelsea White Sugar

• 1 ¾ cups flour
• ¾ cup Chelsea White Sugar
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 eggs
• 125g melted butter
• ¾ cup milk
• 1 cup of chopped peaches (if using canned, make sure they are well drained)

• 1 cup blueberries, raspberries or blackberries fresh or frozen
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• ½ tsp vanilla essence
• 2 cups plain flour
• 4 tsp baking powder
• ¼ tsp salt
• 100g butter, melted
• 2 eggs, beaten
• 1 cup milk

Crumble Topping

• 2 tbsp Chelsea Raw Sugar, extra
• 2 tbsp oats

• 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

• 200g (1½ cup) self raising flour
• 100g (½ cup) Chelsea Caster Sugar
• 1 large free range egg
• 3 fluid ounces sunflower oil (generous ⅓ cup)
• 5 fluid ounces of milk (generous ½ cup)
• ½ tsp vanilla
• Lemon curd

For the Topping

• 2 – 3 Tbsp Chelsea Caster Sugar
• Lemon curd