Spiced Cake - Muffin 4

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

Finely dice the candied ginger.

In a bowl, mix the flour, cornstarch, baking powder, cinnamon, lemon zest, ground cloves, nutmeg, allspice, salt, ground almonds and cocoa powder well, then stir in the ginger.

In a second bowl, beat the eggs, softened butter, sugar, vanilla sugar, rum and milk until light and frothy.

Add the flour-spice mixture to the butter-egg mixture and fold in briefly until no dry flour remains.

Fill the batter into the liners (about two-thirds full) and bake in the oven for 20–25 minutes.

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