These light and fluffy Strawberry Muffins are so easy to whip up and great for a breakfast treat, lunch box or food on the go. A hint of cinnamon, jam packed full of juicy strawberries with a crunchy, sugary top, seriously, what's not to like?
Preheat the oven to 180 C/350 F/Gas Mark 4. Measure out all your dry ingredients into a large mixing bowl. Set aside 1 tbsp plain flour for the strawberries later.
Put 12 paper cases in your muffin tray.
Measure out all the wet ingredients into a measuring jug. I measure the milk in first then add the rest. I use a tbsp measure for the oil. Whisk the wet ingredients together well.
Cut the green tops off the strawberries and chop into small chunks about 1 cm square. Put 1 tbsp of plain flour in the bowl with them and mix through until they are all coated in it.
Tip the liquid into the mixing ingredients and mix as little as you need to until you can't see any dry bits/flour left. Tip in the strawberries and again mix through as little as possible to distribute them.
Divide the batter into the paper cases. Fill them up to roughly 1 cm below the rim pf the paper case. I use a large serving spoon and my clean finger.
Top each one with a generous pinch of granulated sugar.
Bake for 20/25 mins until golden brown and firm when pressed.
After 5 mins left in the muffin tray remove to a wire rack to cool.
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