Strawberry and yoghurt muffins

INGREDIENTS FOR 12 MUFFINS
280 g Italian '00' flour
200 g plain yoghurt
200 g sugar
100 ml sunflower oil
2 eggs
2 level teaspoons baking powder
1 teaspoon bicarbonate of soda
Grated lemon zest
250 g strawberries
Icing sugar to dust

I wash and finely dice strawberries.

I combine sifted flour and baking powder in a bowl.

I add bicarbonate.

Then sugar; mix.

Separately, I mix yoghurt and eggs.

I whisk in oil lightly.

I add lemon zest.

I combine liquids and dry ingredients.

I mix quickly without overworking, which makes muffins rubbery.

I add strawberries.

I gently mix.

I place muffin moulds on a tray. My heart-shaped ones were wasted because the mixture rose too much to retain shape; use ordinary disposable moulds or cases and do not overfill.

I sprinkle brown sugar on each.

I bake at 180°C about 25 minutes, depending on oven.

I remove and dust with icing sugar. Very soft; serve with strawberry jam.