Grape Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Wash the grapes, pat them dry well and halve them depending on their size.

Combine the flour, baking powder and cinnamon in a bowl and gently fold in the halved grapes.

Whisk the eggs, sugar and vanilla sugar in a second bowl until frothy.

Add the oil and milk to the egg-sugar mixture and briefly mix until smooth.

Add the flour-and-grape mixture to the wet ingredients and fold in briefly until no dry flour remains visible.

Spoon the batter into the cases, filling them to about two thirds.

Bake in the preheated oven for 20–25 minutes, then let rest for 5 minutes, remove from the cases and cool on a wire rack.

Decorate as desired and serve.