These muffins are just spectacular served at teatime with a dollop of clotted cream, preferably accompanying cucumber sandwiches and a cup of Earl Grey tea.
200g butter, softened
150g caster sugar
4 medium eggs, beaten
200g strong white flour
1.5 teaspoons baking powder
12 medium-sized strawberries, sliced into thirds
Icing sugar, for dusting
Preheat the oven to 200°C. In a bowl, cream the butter and sugar together until white and fluffy, then add the eggs, one at a time, beating well after each addition. Sift in the flour and baking powder and mix to a smooth paste.
Line a muffin tray with paper cases and drop a spoonful of the mixture into each case. Gently press the sliced strawberries into the centre of each muffin.
Bake for 20-25 minutes or until the muffins spring back when pressed. Transfer to a wire rack to cool, then dust lightly with icing sugar.