EGGS for Easter don't have to be the chocolate kind. For Easter baking why not try Woodland eggs (available from Sainsbury's).

These eggs come from hens that are free to roam, forage and play among trees all day then roost in protected barns come nightfall. So why not try these tasty Easter recipes.

Easter Egg Cakes Makes 12

2 large Woodland Eggs, beaten

275g/10oz plain flour

100g/4oz caster sugar

50g/2oz baking powder

100g/4oz butter, melted

300ml/1/2 pt milk

5ml/1tsp vanilla essence

For the icing:

225g/8ox icing sugar, sifted

100g/4oz butter, softened

30ml/2tbsp cocoa powder

30ml/2tbsp hot water

Mini Easter eggs to decorate

Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper muffin cases.

To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl.

Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth - do not overheat.

Spoon the mixture into the paper cases and bake for 20-25 minutes or until risen and firm to the touch. Cool on a wire rack.

To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. Spread over the top of the muffins and decorate with Easter eggs.

Woodland Cherry & Walnut Hot Cross Buns Makes 12

2 large Sainsbury's Woodland Eggs

1 (500g) sachet premium white bread mix Grated zest 1 lemon

10ml/2tsp caster sugar

10ml/2tsp ground mixed spice

150ml/ 1/4 pt warm milk

25g/1oz butter, melted

75g/3oz currants

75g/3oz glacé cherries, quartered

50g/2oz walnut pieces, chopped

A little milk to glaze

60ml/4tbsp plain flour

30ml/2tbsp clear honey

Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7.

Empty the bread mix into a large bowl, add the lemon zest, sugar and spice.

Place the milk in a measuring jug, add the eggs and beat well. Make up to 30ml/ 1/2 pt with warm water. Stir the liquid into the dry ingredients with the butter, currants, cherries and walnuts and mix well. Knead on a floured surface for five minutes or until the dough is smooth and elastic. Leave to rest for five minutes.

Knead for two minutes then divide into 12 pieces. Shape each piece into a flattish round and place on a baking sheet. Brush the tops with a little milk. Cut a cross in the centre of each and rest in a warm place until doubled in size.

Mix the flour to a smooth paste with about 45ml/3tbsp cold water, then pipe into the crosses formed on top of the buns. Bake for 20-25 minutes or until golden brown.

Remove the buns from the oven and immediately brush with the honey. Leave to cool on the baking sheet for five minutes before transferring to a wire rack. Serve warm with butter.