Brown & White Muffins

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"2 eggs
And a chocolate bar,
Instigated this sweet treat
At the 11th hour.
White on the outside
But brown at heart,
Go easy, they'll finish
Before you say start!"
1½ cup all purpose flour
½ cup milk
½ cup oil (I don’t like using butter so I substitute with oil)
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs
A few pieces of chocolate, preferably round in shape (I used regular dairy milk but would better with round pieces of baking chocolate as it melts better and doesn’t sink to the bottom)
Beat the eggs and the sugar till its fluffy and the sugar has melted. Stir in the milk, vanilla and oil and mix well. Once the mixture looks homogenous, fold in the flour and baking soda. Remember not to mix the flour too vigorously, yet the mixture should gain a smooth consistency and no lumps should remain.
Pre heat the oven to 175 degree C. Grease a muffin tray. Spoon 3 tablespoons of mixture in each muffin mould. Once the mixture has settled into the mould, take a piece of chocolate and insert it in the center, making sure it doesn’t go all the way to the bottom.  Bake for 20 minutes or till a toothpick inserted in comes out clean. Serve hot with ice cream.