About this recipe:These strawberry muffins are quick to throw together. They are light, tender and oh-so-fruity. You can use frozen strawberries, if fresh are unavailable, simply thaw a little, then chop and add to the muffins.
Makes: 8 muffins
4 tablespoons rapeseed oil
1/2 teaspoon salt
2 teaspoons baking powder
100g caster sugar
225g plain flour
150g chopped strawberries
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 190 C / Gas 5. Grease an 8 hole muffin tin or line with paper cases.
In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin tin. Bake at 190 C / Gas 5 for 25 minutes or until the tops feel springy. Cool 10 minutes and remove from tin.