Choc-chip biscuits

Ingredients
125g Unsalted Butter, chopped
100g (1/2 cup, firmly packed) brown sugar
1 egg
1 tsp vanilla essence
225g (1 1/2 cups) Self Raising Flour
190g (1 cup) Cooking Choc Bits

Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place the butter, brown sugar, egg and vanilla in the bowl of a food processor and process until the mixture is creamy.
Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon to mix until well combined.

Place dessertspoonfuls of the mixture, about 4cm apart, on the lined trays. Bake in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.

Banana Berry Yoghurt Muffins

Ingredients
2 cups wholemeal self-raising flour

1/2 cup self-raising flour
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup banana, mashed
1 tsp vanilla extract
1 egg, lightly beaten
1 3/4 cups berry yoghurt
1/4 cup extra-light olive oil
1/2 cup frozen or fresh blueberries

Method
Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.


Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.

Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.