Preheat oven at 180 degrees and prepare your baking tin. I did not use liners but instead greased the cupcake holes and dusted them with flour. Add the vinegar to the milk and stir it well, then allow it to sit for a while.

In a large bowl, add your eggs and sugar. Beat well with a whisk until it has all come together. Add your melted butter and also give it a good mix.

Sift in your flour to the wet ingredients in batches, alternating with the milk. Mix until everything is incorporated. Spoon your batter into the prepared tin all the way to the top. Bake your muffins for 30 minutes or until a toothpick inserted at the center comes out clean.

Let your muffins cool in the baking tray for at least 10 minutes before transferring to a wire rack and letting them cool completely.

Dust your cooled muffins with icing sugar, serve and enjoy!