STRAWBERRY MUFFINS

Scrumptious summery strawberries in a muffin, within a zesty lemony mix. Very easily made, light as a feather and all done in just over half an hour.

This quantity makes 12 large muffins. You need a large 12 hole muffin tin and I like to put the mix into baking cases as well. Saves greasing and you don’t have to worry about them sticking. But of course you can bake them straight into the tin, if you prefer.

4 oz butter, room temperature

6 oz caster sugar

2 large eggs

10 oz SR flour, sieved

½ teaspoon baking powder

pinch salt

zest of a lemon

¼ pint milk

large cup of chopped strawberries [about ¼s, if small size]

Cream the butter, zest and sugar, then add the eggs, until it is all very light and fluffy. Mix together the flour, salt and BP, then add to the mix, alternately with the milk. Finally stir in the chopped strawberries.

Spoon the mix into the muffin cases, filling to about two-thirds [or just over] full. Bake for about 18-20 mins at 180C [fan oven]. Just delicious and the smell is heavenly. Lovely eaten just warm, as well as cold and great the next day!