Easter Muffins

2 eggs 250 ml milk 125 ml oil 1 tsp vanilla essence	Preheat the oven to 200°C (gas mk 6, 400°F). Place the eggs, oil, vanilla extract, and milk in a large mixing bowl and beat together.
200g sugar 400g plain flour 4 tsp baking powder 1 tsp salt	In another bowl place the flour, sugar, salt and baking powder and mix thoroughly.
100g dark chocolate 75 g white chocolate	Chop the chocolate into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.
	Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture.  Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!).
Mini-easter eggs 50 g dark chocolate	Let the muffins cool down. Melt the chocolate in the microwave or in a hot water bath and spread over the muffins. Decorate with mini-easter eggs while the chocolate cover is still liquid.

This recipe makes approximately 16 muffins.