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Buried Treasure Muffins:

Upper Juniors did a great job following the recipe steps to make these muffins. They remembered not to over mix the mixture. The muffins were light and everyone enjoyed the surprise of a piece of chocolate in the middle. The creamy texture of sour cream makes these muffins very moist. If you don’t have sour cream you can use Greek yoghurt or squeeze a few drops of lemon juice in milk. You can substitute ingredients such as milk, cream, eggs or bananas to cater for those with allergies. 

This Donna Hay recipe is quick and easy. 

Ingredients :

2 cups self-raising flour                       

½ teaspoon ground cinnamon     

¾ cup sugar                               

300 g sour cream

1 egg

3 tablespoons oil

3 bananas, roughly mashed

125 g milk chocolate, broken into chunks

Method:

1. Preheat oven to 180 C. Place the flour, cinnamon and sugar in a bowl and mix. 
2. Put the sour cream, egg, oil and bananas in a bowl and whisk together with a fork. Add to the dry ingredients and just bring mixture together. 
3. Spoon mixture into 12 greased muffin tins or patty pans. Fill half way. Place a chunk of chocolate on each one and then top with more muffin mixture. 

Bake for 15 to 20 minutes or until the muffins are golden. Transfer to a wire rack to cool.