easy to burn the tops

When I was small, this oil-based cake (scrawled in the back of the cookbook by hand and referred to as "Kathy's French recipe") was always made as a big cake which was then swiftly eaten, usually served with cream. I've been trying to adapt it to make it a bit better as muffins, intending this batch to be for Edgar's school bake sale but which ended up going to work as Nicky had already prepared some to help keep Amos occupied at home.