• Preheat oven to 180°C / 350°F / Gas 4 . Spray the doughnut pan lightly with non-stick cooking spray and set aside.
• Add the flour, baking soda, and sweetener to a large mixing bowl. Add the melted low fat spread, egg, and vanilla essence in a separate bowl.
• Now add the wet ingredients to the dry ingredients and mix them together until it is fully combined.
• Spoon the doughnut mixture into the doughnut tray. Only fill the doughnuts about halfway as they grow when baking. Flatten the mixture to avoid lumps or bumps.
• Bake in the oven for 12-15 minutes or until a cake tester inserted into the doughnut comes out clean.
• Remove the doughnuts from the oven and allow them to cool for about 10 minutes in the pan. Remove doughnuts from the pan and transfer them to a wire rack to cool.

Topping

• Crush the mini eggs up so you can sprinkle them on the doughnuts.
• Melt the milk chocolate
• Dunk the doughnuts into the melted chocolate and place back on the wire rack (chocolate side up).
• Sprinkle the broken up mini eggs on top of the doughnuts.
• Place the doughnuts in the fridge for 10-20 minutes to let chocolate harden.
• Now enjoy!!