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     Easter Muffins

2 eggs
250 ml milk
125 ml oil
1 tsp vanilla essence

Preheat the oven to 200C (gas mk 6, 400F). 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.

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