Filled Strawberry Muffins

Wash and hull the strawberries. Finely dice 200 g of strawberries, halve 50 g and set aside.

Preheat the oven to 150 °C fan (175 °C conventional). Grease a muffin tray and dust with flour or place paper liners in the cups.

Mix the flour and baking powder in a bowl.

In a second bowl beat the eggs. Add the sugar, oil, yogurt and a pinch of salt and mix briefly.

Add the flour and baking powder mixture to the yogurt mixture and stir only until just combined.

Gently fold in the 200 g diced strawberries.

Spoon the batter into the muffin liners.

Bake the muffins for about 25 minutes until golden brown.

Let the muffins rest in the tin for 5 minutes, then remove and let cool completely.

Whip the cream until stiff while gradually adding the vanilla sugar.

Slice the muffins horizontally. Spread about 1 tsp of strawberry jam on each bottom, add a dollop of cream and replace the tops.

Decorate some muffins with dollops of cream and garnish with the halved strawberries. Dust the remaining muffins with powdered sugar and serve immediately.