Moist Vanilla Muffin

Preheat the oven to 150 °C (fan) and prepare a muffin tin with liners.

Beat the eggs with powdered sugar, vanilla sugar and a pinch of salt in a bowl until thick and creamy.

Stir in the corn oil and the vanilla pudding powder briefly but thoroughly.

Combine the flour, baking powder and cornstarch and fold the mixture into the batter only briefly.

Spoon the batter into the muffin liners, filling them to about two-thirds.

Bake the muffins for about 25 minutes.

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