Beat the sugar, eggs, oil, vanilla sugar, butter and eggnog until frothy. Mix the flour and baking powder and sift into the frothy cream. Knock in well until no more lumps of flour can be seen. Fill into muffin molds and bake at 175 ° C for 15 minutes until golden. Do not eat immediately, as the sponge cake will harden when it cools.
Please note: only fill the molds about halfway, as the mass doubles its volume and otherwise runs out.
The ingredients are used to make about 100 muffins.
The muffins can be dusted with powdered sugar or covered with icing and chocolate sprinkles. As I`ve already tried, they taste good with the addition of 2 tablespoons of cocoa and 100 g of finely diced block chocolate.
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