Mint Chocolate Muffins

There comes a time when you've had just about enough of Christmas chocolates. It's the law to have a box of After Eight mints at Christmas but as I don't really like them, they are always the ones to hang around the longest.

This is a yummy classic chunky muffin recipe with the added excitement of some minty goodness!

You will need -
10oz plain flour
1tbsp baking powder
4oz caster sugar
2 medium free range eggs
9fl oz milk
6tbsp sunflower oil
1tsp vanilla extract
Thin mints
4 tbsp cocoa

Line muffin tins with paper cases - green is always a nice choice for mint!

Mix the cocoa, flour, baking powder and sugar in a large bowl.

Lightly beat the eggs in another bowl and mix in the milk, oil and vanilla extract.

Gently stir the wet and dry ingredients together - don't over mix!

Divide between the cases and then break the mints in half. Push vertically into the mixture so they are just sticking out.

Bake for 20mins at 200C and eat while still warm!

The mints partly melt while cooking, but are still intact enough to be a surprise in the centre of the muffin. Yummy!