Zebra Muffin

Preheat the oven to 180°C (top/bottom heat) and line a muffin tin with paper liners (or grease and dust with flour).

Separate the eggs: put the yolks in a large mixing bowl and the whites in a clean, fat-free bowl.

Beat the yolks until frothy and slowly add the sugar until the mixture is pale and creamy. Stir in the vanilla sugar.

Add the oil and milk to the yolk mixture and stir briefly. Mix the flour and baking powder, add them and stir only until no dry flour remains.

Whip the egg whites to stiff peaks and gently fold them into the batter.

Divide the batter into two portions: 2/3 and 1/3. Stir the cocoa powder into the smaller third until the batter is evenly dark.

Fill the batter into the cups: start with 2 teaspoons of the light batter, then add 1 teaspoon of the dark batter in the center. Continue this until the cups are about two-thirds full.

Bake the muffins on the middle rack for 20–25 minutes, until golden.

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

Decorate as desired (e.g., with icing sugar, glaze or chocolate drops) and serve.