Makes 12 (Approximately)
125ml Borderfields cold pressed rapeseed oil
200g unrefined sugar
2tsp vanilla extract
4 tsp baking powder
1tsps bicarbonate of soda
400g plain flour
100g white chocolate chips
100g plain chocolate chips
Preheat the oven to 200°C
Place the eggs, milk, Borderfields oil, sugar and vanilla extract in a large mixing bowl and beat together.
Sieve in the baking powder, bicarbonate of soda and flour into the oil mixture.
Add the chocolate chips and mix until blended.
Line a muffin tray with muffin cases and fill each case to just below the top with the muffin mixture.
Place in the oven for 20 minutes or until firm to the touch.
Once cool, decorate with chocolate icing and more chocolate chips. For Easter muffins decorate with mini eggs.