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   Basic muffin recipe
   
   
   
   

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   Ingredients
   2 medium eggs
   125ml vegetable oil
   250ml semi-skimmed milk
   200g golden caster sugar
   400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
   1 tsp salt
   100g chocolate chips (see tip) or dried fruit such as sultanas or dried cherries (optional)
   
   
   
   
   Method
   Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min. Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
   Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few 
   i've found this recipe online from 
   http://www.bbcgoodfood.com/recipes/2331641/basic-muffin-recipe
   have a good day trying new recipe :3
   mins and transfer to a wire rack to cool complete
   
   
   
   
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thing I've been craving for......

INGREDIENT

• 1/4 cup sugar, plus more for baking dish
• 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
• 1 teaspoon pure vanilla extract
• 3 large egg yolks, lightly beaten, plus 4 large egg whites
• 1/4 teaspoon cream of tartar

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
2. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
4. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
5. In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
6. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

COOK'S NOTES

Dust the finished souffle with confectioners' sugar if you like, then serve straight away -- the souffle will begin to lose its lift and collapse as it cools.

i got this recipe fromhttp://www.marthastewart.com/868486/chocolate-souffle

but i didnt have time to do it yet............
i bet it taste so good if you do it..

HAVE A TRY!