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Sponge cake muffins

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Ingredients for 1 servings:

  • ½ bottle of oil
  • 1 bottle of eggnog
  • 12 eggs
  • 750 g flour
  • 750 g sugar
  • 3 packets of vanilla sugar
  • 3 packets of baking powder
  • 250 g butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Beat the sugar, eggs, oil, vanilla sugar, butter, and egg liqueur until fluffy. Combine the flour and baking powder and sift into the fluffy mixture. Beat well until no lumps remain. Fill muffin tins and bake at 175°C for 15 minutes until golden brown. Do not eat immediately, as the sponge will harden as it cools. Please note: Only fill the tins about halfway, as the mixture will double in volume and otherwise spill out. These ingredients make about 100 muffins. The muffins can be dusted with powdered sugar or covered with glaze and chocolate sprinkles. As I have tried before, they also taste good with 2 tablespoons of cocoa and 100g of finely diced chocolate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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