Rum Muffin 2

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

Mix flour, cocoa powder, baking powder and vanilla sugar well in a bowl.

Beat the eggs, sugar, oil and rum in a second bowl until frothy.

Fold the flour-cocoa mixture into the egg mixture briefly, until no dry flour remains.

Spoon the batter into the cases (about two-thirds) and bake in the preheated oven for 20–25 minutes.

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