• 125 g butter
• ½ c sugar
• ½ c brown sugar
• 1 egg
• ½ cup crunchy peanut butter
• 1 ½ c flour
• 1 tsp baking soda
• 1 c rolled oats
• ½ c chocolate buttons (roughly chopped)

Pre-heat the oven to 180 C. Cream butter and sugar, add egg and beat well. Add in flour, baking soda, oats and chocolate and mix to combine. Roll into balls and place on tray. Flatten and bake for 10-12 mins or until firm and golden. (Makes about 40)

• 1 tsp baking powder
• 2 cups self raising flour
• ½ cup caster sugar
• 1 cup milk
• 100g butter melted
• 2 eggs lightly beaten
• 1 cup frozen raspberries (don’t thaw)
• grated rind and juice of a lemon

Mix all the ingredients in a large bowl until just combined. Spray large muffins trays with oil and spoon in the mixture. Bake at 200C for 12-15 mins.
Cool, dust with icing sugar and enjoy. Any frozen berries can be used and if you want to be wicked you could add some white chocolate melts.