Marble muffins

Ingredients for 1 servings:

• 150 g margarine, room temperature
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 250 g flour
• ½ pack of baking powder
• 150 ml milk
• 2 tsp cocoa powder (not instant powder)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sponge cake light and dark, very popular with children

Using a mixer, beat room-temperature margarine, sugar, vanilla sugar, and eggs until fluffy. Then add the flour, baking powder, and 125 ml of milk and beat everything together again. I always place 12 paper baking cups in the holes of a muffin tin and fill the cups with the batter—this eliminates the need for greasing and makes them look nicer. First, I fill the cups with 3/4 of the batter using a teaspoon. I add the cocoa powder and 25 ml of milk to the remaining 1/4 of the batter, stir everything thoroughly, and then place the dark batter on top of the light batter. Then, I mix the batters slightly with a small fork to create a marbled texture. Bake the muffins in a preheated oven at 180°C (top/bottom heat) (160°C fan/convection oven) for about 25-30 minutes. Once the muffins have cooled, I remove them from the pan and dust them with powdered sugar. Tip: For kids, it’s more fun to melt some cake icing and spread it on top, then add colorful sprinkles, Smarties, or gummy bears. This batter would make enough for 13 muffins. But to prevent the muffins from overflowing, I always leave out a tiny bit of leftover batter—but you’ll have to try it out for yourself.