If you have some leftover Easter egg chocolate hanging around, and fancy making some treats with the children, I guarantee these mini nests will be a great hit. I like to pop little decorations into each one, but if you prefer they can be filled with mini eggs or jelly beans.

Chocolate Coconut Nests

Ingredients
200g white chocolate, roughly chopped
1 tbsp coconut oil
1 tsp vanilla extract
75g Rice Krispies
25g desiccated coconut

Method
1. Add the chocolate and coconut oil to a microwavable bowl and gently melt together, on a low heat in the microwave, removing the bowl every 20 seconds or so to give the mixture a stir. Once melted, add the vanilla extract and stir well to combine.
2. Place the Rice Krispies and coconut into a large bowl. Add the melted chocolate mixture. Stir to combine.
3. Line cupcake tins with 18 cupcake cases. Add a spoonful of the mixture into each case and carefully make a little indentation in the centre to create a nest shape.
4. Place in the fridge for 1 hour to set. Decorate with mini Easter decorations or eggs, and serve.

Like most children, my four get more Easter eggs than they need, and as much as I try to somewhat limit how much chocolate is consumed, there always seems to be a few tummy ache sufferers each Easter Sunday night. I suffer from migraines, and one of my triggers is chocolate so, as a rule, I stay clear of it, but my vice would certainly be cake. So much so that I could easily be joining the tummy ache parade from overindulging. During the holidays, if you've had your fill of after-dinner chocolate, try out a batch of my lemony Easter muffins. The cake mixture is spongy and fluffy, while the frosting is luscious, but surprising light, due to the addition of the cream cheese. Also, as these muffins are like mini cakes, and the portion size is in place, the chances of feasting solely on cake is just a tiny bit less likely. Happy Easter!

Lemony Easter Muffins

Ingredients
225g Flora Buttery or butter, softened
225g caster sugar
Zest of one lemon
3 free-range eggs
280g self-raising flour, sieved
1 pot (125g) of lemon flavored yogurt

For the icing
75g full fat cream cheese
75g butter, softened
300g icing sugar, sieved
1 tsp lemon extract
drop of yellow food colouring

To decorate
16 mini chocolate eggs

Method
1. Pre-heat the oven to 200°C/180°C(fan)/gas mark 6.
2. Divide 16 muffin cases between two bun trays.
3. Place the butter, caster sugar and lemon zest into a bowl, and cream together until it is a pale yellow colour, which takes about 5-7 minutes.
4. Add the eggs, one at a time, with a little flour- to prevent the mixture from curdling. Mix well.
5. Add the remaining flour then combine well. Fold in the yogurt.
6. Divide the mixture between the muffin cases.
7. Bake in the oven for about 20 mins, or until golden brown in colour and a skewer comes out dry. Cool on a wire tray.
8. To make the icing; Place the cream cheese, butter and icing sugar into a bowl and beat together until smooth and creamy. Stir in the lemon extract and add a drop of yellow food colouring.
9. When the muffins have completely cooled, either pipe or spread approximately a spoonful of the icing over each bun and decorate with some mini chocolate eggs.