Muffins

• 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

• 1 cup self-raising flour
• ¾ cup plain flour
• ½ cup traditional rolled oats
• ¼ cup Chelsea Caster Sugar
• 60g butter, melted, cooled
• 1 ½ cups buttermilk
• 1 egg, lightly beaten
• 1 teaspoon vanilla essence
• 2 green apples, peeled, grated
• 2 teaspoons Chelsea Soft Brown Sugar
• 1 teaspoon ground cinnamon

• 4 egg whites (from extra large eggs)
• ¾ cup Chelsea Icing Sugar
• ¼ cup gluten free plain flour
• ¾ cup hazelnut meal
• 75g unsalted butter, melted, cooled a little
• ½ tsp vanilla paste
• ¾ cup fresh or frozen mixed berries
• Chelsea Icing Sugar, extra, for dusting

• 2½C plain flour
• 1C Chelsea Caster Sugar
• 2tsp baking powder
• ½tsp baking soda
• ½tsp salt
• 1tsp ground ginger
• 6Tbsp butter, melted
• 1 egg beaten
• ¾C buttermilk
• ½ tsp vanilla essence
• 1½C chocolate chips
• ⅓C crystallized ginger, finely chopped

The cakes

• 170g flour
• 1tsp baking powder
• 1Tbsp cocoa
• 115g Chelsea White Sugar
• 55g butter, melted
• ½ cup milk
• ½ tsp baking soda
• 1Tbsp Chelsea Golden Syrup
• 1 egg, lightly beaten

Icing

• Raspberry jam (for spreading onto cupcakes)
• 2 cups Chelsea Icing Sugar
• 2 Tbsp cocoa
• 60g butter
• 1tsp vanilla
• 2 Tbsp hot water
• 24 glacé cherries (for decoration)

• 2 cups flour
• 4 tsp baking powder
• pinch salt
• 100g butter
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• ½ tsp vanilla essence
• ½ cup chocolate chips
• 1 cup milk

• 250g peeled, seeded and diced butternut pumpkin
• 1 ¾ cups (220g) plain flour
• 2 teaspoons baking powder
• ½ cup Chelsea Caster Sugar
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¾ cup (200ml) low fat milk
• 1 egg, whisked
• 1 tablespoon olive oil

• 1 ½ cups self-raising flour
• ½ cup oat bran
• ¾ cup Chelsea Soft Brown Sugar, firmly packed
• 1 cup buttermilk
• 2 tbsp sunflower, vegetable or canola oil
• 1 egg, beaten lightly
• 1 ½ cups frozen mixed berries
• Chelsea Icing Sugar, for dusting

• 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)

• Note Ensure all wet ingredients are relatively the same temperature before combining.
• 2 cups self raising flour - sifted
• 3 tbsp cocoa powder - sifted
• 2 tbsp Chelsea Caster Sugar
• 140 g Jaffas - bashed up
• 1 Egg - lightly beaten
• ½ cup sour cream
• ¾ cup milk
• 90g butter - melted (not hot or warm)

• 4 Tbsp flour
• 4 Tbsp Chelsea White Sugar
• 2 Tbsp cocoa
• 1 egg
• 3 Tbsp milk
• 3 Tbsp oil
• 3 Tbsp chocolate chips (optional)
• A small splash of vanilla extract
• 1 large coffee mug
• caramel chips

• 1 cup store-bought fruit mince
• 2 cups self-raising flour
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• ½ tsp ground ginger
• ¾ cup Chelsea Soft Brown Sugar
• 125g butter, melted, cooled
• ½ cup milk
• 2 eggs, lightly beaten

CRUMBLE TOPPING

• ¹/³ cup plain flour
• 40g butter, chilled, chopped
• 2 Tbsp Chelsea Soft Brown Sugar
• 2 Tbsp Chelsea Coffee Crystals

• 2 cups plain flour
• 4 tsp baking powder
• 4 Tbsp cocoa powder
• ¼ cup Chelsea White Sugar
• ½ cup chocolate drops/chips
• 2 Tbsp raspberry jam
• 1 egg - beaten
• 50 g butter-melted
• ½ cup milk approx

• 60g butter, room temperature
• ⅓ cup Chelsea White Sugar
• 1(59g) egg, lightly beaten
• ⅓ cup low fat milk
• ¾ cup custard yoghurt
• ½ cup almond meal
• 1 ⅓ cups self raising flour, sifted
• Raspberries, sliced apple or banana for topping

• 300g plain flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• 75g Chelsea Soft Brown Sugar
• 250g fruit mince
• 300ml buttermilk
• 80ml (⅓ cup) vegetable oil
• 1 egg
• 1 cup Chelsea Icing Sugar, sifted
• 1-2 tablespoons lemon juice

• 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