Jelly Bean Muffins

Ingredients

1 cup CSR Caster Sugar
2 cups self raising flour
2 eggs, lightly beaten
1/2 cup light oil
3/4 cup milk
1 tablespoon finely grated orange rind
1/4 cup orange juice

JELLY BEAN TOPPING

2 cups CSR Icing Sugar
3 tablespoons orange juice
2 teaspoons butter
1 1/2 cups jelly beans

Method

Preheat the oven to 190ºC. Line 12 muffin tins with paper cases. Combine the sugar and flour in a large bowl. Blend the eggs, oil, milk, orange rind and juice in another bowl.

Fold the wet mixture into the dry ingredients until just moistened. Fill the paper cases with the mixture. Bake for 15-18 minutes or until well risen and golden. Remove from oven and cool on a rack.

To make the icing, put the icing sugar into a bowl. Microwave the orange juice and butter in a small heat-proof bowl for 20 seconds. Stir and mix into the icing sugar. Spread over the top of the muffins. Top with jelly beans once icing slightly set.

MAKES 12 MUFFINS

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.