Marble Muffin 1

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

Put butter, 230 g sugar, vanilla sugar, rum flavoring, a pinch of salt and 50 ml milk into a bowl.

Beat the mixture until creamy and gradually add the eggs, one by one, until the batter is foamy.

Mix the flour and baking powder and fold both briefly into the batter.

Fill half of the light batter evenly into the cases.

Stir cocoa powder, the remaining sugar and the remaining milk into the other half of the batter until a dark batter forms.

Divide the dark batter over the cases, draw a spiral through both batters with a fork and bake the muffins for 20–25 minutes.

Let the muffins rest for 5 minutes, remove them from the tin and cool them completely on a wire rack. Decorate as desired.