Coffee & White Chocolate Muffins Makes 12 muffins 2 cups flour 4 teaspoons baking powder 3/4 cup Chelsea White Sugar 1 cup white chocolate chips or chopped white chocolate 2 eggs 1 tablespoon sweetened coffee essence 100 g butter, melted 1 cup milk 1/2 cup Chelsea Coffee Crystals
	Preheat oven to 200 °C. Spray a muffin tray with non-stick baking spray. In a large bowl mix flour, baking powder, white sugar and white chocolate chips. In a separate bowl, beat the eggs, coffee essence, melted butter and milk together. Mix the wet ingredients into the dry ingredients, stirring to just combine. Don't over mix. Spoon into prepared muffin tins and sprinkle each muffin with coffee crystals. Bake for 15 �?18 minutes. Cool on a wire rack.

Apricot Crunch Muffins 1/2 cup chopped dried apricots 1/2 cup water 1/2 cup apricot jam 100g butter 1/2 cup Chelsea white sugar 1 egg 1/2 cup milk 2 cups flour 4 tsp baking powder 2 tbsp Chelsea raw sugar
	Place apricots, water and jam in a large saucepan. Bring to the boil and simmer for 5 minutes. Stir in the butter and mix until it melts. Remove from heat and mix in the egg, white sugar and milk. Then add flour and baking powder, mix until just combined. Spoon into 12 deep well greased muffin tins. Sprinkle the tops with raw sugar and bake at 180°C for 15 to 20 minutes.

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
2. In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Tropical Crush Muffins

1 mashed banana
3/4 cup of passionfruit pulp (1 small jar of pulp)
1 x 225g can of crushed pineapple including juice
2 tbsp finely chopped crystallised ginger
60g butter melted
2 eggs
200ml milk
1 tsp vanilla essence
2 cups flour
1/2 cup Chelsea white sugar
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp baking soda
pinch salt

(makes 18)
Preheat oven to 180°C. Mix fruit together including ginger. Add butter, eggs, milk and vanilla essence, then all the dry ingredients. Mix (but don’t overmix). Spoon into 2 well-greased or oil-sprayed muffin trays. Bake for 30 minutes at 180°C, Cool for a couple of minutes in trays before turning out onto a wire cooling rack. Dust with icing sugar to serve.

Wire Racks
A wire cooling rack is essential as it provides the air circulation that allows the cake or biscuits to cool evenly.
Cool biscuits thoroughly before storing in an airtight container or freezing.

Ginger Muffins by Axl_13
Ingredients:

1 cup of plain flour
1 cup of plain wholemeal flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/2 cup of brown sugar
100g butter
1/2 cup of golden syrup
1 egg
1/2 cup of milk
1 tsp baking soda

Method:

1. Sift plain flour, wholemeal flour, baking powder, ground ginger, and cinnamon into a bowl.
2. Empty bran from sifter into bowl.
3. Stir in brown sugar.
4. In a saucepan melt butter with golden syrup.
5. In a cup beat egg, milk and baking soda.
6. Make a well in the centre of the dry ingredients and add the liquid ingredients.
7. Stir lightly to moisten all dry ingredients. Do not stir too much.
8. Place spoonfuls of the mixture into a tin.
9. Bake at 180 degrees in oven for 15 minutes, or until golden.
10. Serve hot or cold with butter if desired.

Grans Fruit & Bran Muffins Ingredients 2 chopped up apples 2 mashed banana's 3 cups flour 1 cup bran (raw) 375g butter 6 teaspoons mixed spice 1 1/3 cups Chelsea White Sugar 2 cups sultanas 2 teaspoons baking soda 4 beaten eggs Method Melt butter & beat eggs Mix all the dry ingredients together and add melted butter and eggs, mix through thoroughly. Cook 10-12 mins at 220°C;