Eggnog muffins with chocolate chips

Ingredients for 1 servings:

• 3 small eggs
• 100 g powdered sugar
• 2 tbsp vanilla sugar, real bourbon
• 1 pinch of salt
• 80 ml sunflower oil or safflower
• 120 g spelt flour, 630
• 1 pack of pudding powder, vanilla
• 2 tsp, heaped cream of tartar baking powder
• ½ tsp, leveled baking soda
• 180 ml eggnog
• 50 g chocolate decoration (drops)
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C (conventional). Line a 12-hole muffin tin with paper baking cups. Beat the eggs with powdered sugar and vanilla sugar in a food processor until frothy. Gradually add the oil and egg liqueur. Mix the flour with the baking powder, baking soda and vanilla pudding powder and whisk into the foam mixture by hand. Finally, fold in the chocolate chips. Fill each cup 2/3 full and bake for 20-25 minutes until golden brown (use a skewer to check). Once cooled, dust with powdered sugar or decorate as desired.