Strawberry Muffins


  • 60ml canola oil
  • 1 egg
  • 120ml milk
  • ½ tsp vanilla extract
  • 225g plain flour
  • ½ C caster sugar
  • ¼ C brown sugar
  • ½ tsp salt
  • 2 tsps baking powder
  • ½ tsp cinnamon
  • 1 punnet strawberries (250g) – hulled and halved
  • raw sugar (optional)


  1. Preheat oven to 190°C. Grease the muffin tin and line with cupcake papers if you wish.
  2. Whisk the oil, milk, egg and vanilla in a small bowl until combined.
  3. In a large bowl, sift the flour, sugars, salt, baking powder and cinnamon.
  4. Add the strawberries and give a quick stir to coat them in the flour.
  5. Add the liquid ingredients and lightly stir until just combined. Do not overbeat.
  6. Divide the mixture and spoon into the muffin tins. If you desire the crusty sugar tops then sprinkle some raw sugar over the wet batter.
  7. Bake for 20-25 minutes until the tops spring back when touched and the skewer comes out clean.
  8. Cool in the tins for 10 minutes and transfer to a wire rack.

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