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Cooking with Sarah Boorer

Clinton Maynard

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chocolate & Banana Muffins

2 cups of self-raising flour
½ cup of caster sugar
½ cup chocolate chips
½ teaspoon salt
100 grams butter
1 cup milk
1 egg
1 teaspoon vanilla essence
1 cup in (2 to 3) mashed bananas

With a fork, stir together in large bowl the flower, castor sugar, chocolate chips and
In another container, melt the butter, remove from the heat, then add milk, egg and
vanilla and beat well.
Mash and measure the bananas and stir them into the liquid. Tip all the liquid
mixture into the bowl with the dry mixture.
Fold everything together carefully until all the flower is dampened, stopping before
the mixture is smooth.
Spray 12 medium muffin pans with nonstick spray. Put about 1/4 cup of mixture into
each cup.
Bake at 220°C for 12 to 15 minutes, until muffin spring back when pressed in the

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Clinton Maynard