Muffins

• 100g butter melted
• 1 cup milk
• 1 egg
• 2 cups flour
• 4 tsp baking powder
• ½ tsp salt
• ½ cup Chelsea Caster Sugar
• 1 x 225g can fruit salad in juice or syrup (drained)

For muffins

• 1¾ cup (all purpose) flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp nutmeg
• ¼ tsp cinnamon
• ¾ cup Chelsea White Sugar
• ⅓ cup vegetable or canola oil
• 1 egg
• ¾ cup milk

For topping

• ½ cup melted butter
• ¼ cup Chelsea White Sugar
• ¼ tsp cinnamon

• 1 ¼ cups Chelsea Soft Brown Sugar
• ½ cup oil
• 1 egg
• 2 tsp vanilla essence
• 1 cup milk
• 2 cups (or more) rhubarb
• 2 ½ cups flour
• 1 tsp baking powder
• Pinch of salt

Topping

• 2 tsp cinnamon
• 1 Tbsp butter (melted)
• ⅓ cup Chelsea Demerara Sugar

• 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

• 3 stalks rhubarb
• 3 Tbsp water
• 2 cups flour
• 4 tsp baking powder
• ½ tsp salt
• ½ cup custard powder
• ½ cup Chelsea White Sugar
• 100g butter melted
• 1 cup milk
• 1 egg beaten
• Chelsea Icing Sugar, to dust 

• 100g butter plus extra 50-60g for the gem irons
• ¾ cup Chelsea White Sugar
• 2 eggs
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups flour
• 1 tsp ground ginger
• ½ tsp mixed spice
• ¼ tsp baking powder
• 1 tsp baking soda
• ½ cup milk
• whipped cream for filling
• Chelsea Icing Sugar for dusting

• ½ cup chopped dried apricots
• ½ cup water
• ½ cup apricot jam, homemade is optional
• 100g butter
• ½ cup Chelsea White Sugar
• 1 egg
• ½ cup milk
• 2 cups flour
• 4 tsp baking powder
• 2 Tbsp Chelsea Raw Sugar 

• 2 cups Edmonds Standard Grade Flour (300g)
• ¾ cup Chelsea Caster Sugar (170g) + extra for sprinkling (optional)
• 2 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ tsp Edmonds Baking Soda
• 1 cup dried cranberries (160g)
• 150g white chocolate, roughly chopped
• 2 eggs
• 1 cup Meadow Fresh Kalo Natural Yoghurt (250g)
• 150ml neutral oil (i.e. canola, sunflower, rice bran)

• 1 cup mashed ripe banana
• ½ cup Chelsea Soft Brown Sugar
• ¼ tsp salt
• ¼ cup oil
• 1 egg
• ½ milk
• ½ cup chocolate chips
• 1 apple, grated or finely chopped (can be unpeeled or peeled)
• 2 cups self raising flour

• 1.5 cups flour
• 2 Teaspoons Baking Powder
• ½ cup of Chelsea White Sugar
• 100g melted butter
• 1 Dessertspoon Chelsea Golden Syrup
• 1 egg
• ½ cup milk
• 1 cup Coconut
• Jam (any jam)

• 4 eggs, separated
• 100g Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup
• 120g plain flour
• 1 tsp baking soda
• 1½ tsp ground ginger

Filling

• 125g cream cheese
• 30g butter, softened
• ½ cup Chelsea Icing Sugar
• 300ml cream, softly whipped
• Chelsea Icing Sugar to dust

• ¼ cup cocoa
• 2 cups plain flour
• 4 teaspoons baking powder
• 100g butter, melted
• ¾ cup Chelsea White Sugar
• 2 eggs
• ½ teaspoon vanilla essence
• 1 cup milk
• 1 cup white chocolate chips or chopped white chocolate pieces

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• ½ cup Meadow Fresh Original Milk
• 1 tsp vanilla essence
• 150ml cream
• ½ cup berry jam
• Chelsea Icing Sugar, to dust

• 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

• 1 egg
• 250 ml milk
• 125 ml oil
• 3 heaped Tbsp Chelsea Dark Cane Sugar
• 2 cups flour
• 2 tsp baking powder
• 2 tsp ground ginger
• 1 cup of pitted prunes, roughly chopped

• 2 cups flour
• 4 tsp baking powder
• ¾ cup Chelsea Raw Sugar
• 410g pear quarters in fruit juice, drained
• 2 eggs
• 1 cup milk
• 1 tsp vanilla essence
• 100g butter, melted

Topping

• 3 Tbsp Chelsea Raw Sugar
• 2 Tbsp oats