Eggnog Muffins

For the eggnog muffins, preheat the oven to 200 degrees and line a muffin tin with paper cups. Beat eggs and powdered sugar and vanilla sugar until foamy. Stir in oil, milk and eggnog.

Mix flour with cornstarch, baking powder and salt and fold into the batter. Pour the batter into the muffin tin and bake in the oven at 200 degrees for about 20 to 25 minutes.

Remove the muffins from the mold and let cool. Whip the cream with cream stiffener until stiff and fold in the eggnog.

Finally, pipe eggnog whipped cream onto the cooled eggnog muffins.

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