Strawberry Lemon Muffins

Based on the delicious James Martin recipe for Lemon Drizzle Muffins, this variation is by Baker Street

2 eggs, beaten
85g/3oz caster sugar
240ml/8fl oz milk
100ml/3½fl oz vegetable oil
300g/10oz plain flour
3 tsp baking powder
½ tsp salt
4 lemons, zest only
8 to 10 strawberries, roughly chopped up

• Preheat the oven to 200C/400F/Gas 6 and line a muffin tin with paper cases.
• In a large bowl, combine the egg, sugar, milk and oil.
• Sift in the flour, baking powder, salt and then add the lemon. 
• Gently stir until combined. 
• Add the strawberries and combine until evenly distributed. 
• Do not overmix.
• Spoon the mixture into the pre-prepared muffin cases.
• Bake for 30-35 minutes until well risen and golden. 
• Cool on a wire rack.