Grandma's Muffins

Method

1. In a bowl, combine the spelt flour, brown sugar, baking powder, a pinch of salt, and the seeds from the vanilla bean.
2. In another bowl, beat the eggs, then add the milk, olive oil, and Greek yogurt. Mix until smooth.
3. Gradually add the dry mixture to the wet mixture, stirring until just combined.
4. Divide the batter equally among 6–8 paper liners placed in a muffin tin.
5. Bake in a preheated ventilated oven at 180°C (350°F) for 20–25 minutes, until golden and a toothpick inserted comes out clean.
6. Meanwhile, prepare the pastry cream: heat the milk with the lemon zest in a saucepan. In a bowl, whisk the egg yolks with the sugar, then incorporate the flour. Gradually pour the hot milk into the yolk mixture, whisking constantly.
7. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat, discard the lemon zest, and let cool.
8. Once the muffins are cool, fill them with the pastry cream using a piping bag or by splitting them.
9. Dust with powdered sugar and sprinkle pine nuts on top.