Preparation

• In a bowl, beat the eggs with the oil, then add the yogurt and continue mixing with a whisk. Now pour in the sugar and blend the ingredients well, still beating with a whisk. You don’t need to beat for long, just until you get a smooth, lump-free mixture.

  In another bowl, mix the flour with the vanilla and baking powder, sift them, and add them to the egg mixture. Beat well with a whisk, trying to incorporate air, the mixture should be slightly frothy and smooth.

  

• Place the previously greased and floured molds on the baking sheet, filling them about halfway. If you use molds of height 1.4 inches and diameter 2.6 inches, you will get about 6-7. Bake at 356°F for about 20 minutes, on the second rack from the bottom of the oven.

  

• Remove from the oven and let cool.

  

• Put the milk in a saucepan, add a packet of 0.4g vanilla, and heat until just before boiling. In a bowl, beat the egg with the sugar with a whisk until light and frothy. Add the flour little by little and continue beating with the whisk until well combined.

  Slowly pour the hot milk into the egg and sugar mixture, stirring constantly with a whisk.

  Then, put everything back into the saucepan and cook over medium-low heat, stirring continuously, until it thickens well. Transfer to a bowl, cover with plastic wrap, and let cool.

  

• To complete the muffins, put a third of the now-cooled custard in a bowl, add 5.3 oz of washed, cleaned, and diced strawberries.

  With a knife, cut the tops off the muffins and hollow out the inside with a teaspoon.

  

• Fill the muffins with a bit of custard and strawberries. Close with the previously cut tops, and if desired, sprinkle with powdered sugar.

  

• Put the remaining custard in a pastry syringe and decorate the surface of the muffins. Place a small strawberry on top of each muffin.