Heavenly light and fruity muffins that taste fantastic on their own, or would be great for creating your own home-made afternoon tea.

Ingredients:
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
185g unrefined caster sugar
Zest of 1 lemon, grated
300ml buttermilk
2 large eggs
1 tsp vanilla extract
150g unsalted butter, melted
150g fresh strawberries, chopped

Method:
1. Heat the oven to 190°C (gas mark 4). Grease a 12-cup muffin tray or use paper cases.

2. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Stir in the sugar and grated zest and make a well in the centre.

3. Whisk together the buttermilk, eggs, vanilla and melted butter. Pour the mixture into the well in the flour and stir until the ingredients are just combined.

4. Add the fruit and lightly fold to combine. Do not over-mix as the batter is fine a bit lumpy.

5. Divide the mixture evenly between the muffin cups. Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean. Let them cool in the tin for five minutes before turning out on to a wire rack.

Tip: Try experimenting this summer with different berries or other fruits and create a variety of delicious muffins. Alternatively, if you’d like to save this recipe for the winter months when a lot of fruits are out of season, try using frozen fruit (thawed) or bake plain muffins and top with jam.