Rum Muffin 1

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

Thoroughly mix the flour, cornstarch, baking powder, salt and vanilla sugar in a bowl.

In a second bowl, beat the eggs, sugar, oil and rum until frothy.

Add the flour mixture to the egg mixture and gently fold in just until no dry flour remains.

Fill the batter into the cases and bake in the preheated oven for 20–25 minutes.

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