Ingredients
2 cup/250g all-purpose/plain flour2 cup/250g fine cornmeal
¼ cup/50g granulated sugar
2 tablespoons baking powder
½ teaspoon salt
4 eggs, beaten
2 cups/120ml milk
1 stick/120g salted butter, melted
4 tablespoons/60ml vegetable oil
1 cup/60ml honey
1½ cups diced fresh strawberries
Instructions
Pre-heat oven to 425 f/ 220cPrepare a muffin pan with 12 muffin liners.
Dice 1½ cups of fresh strawberries and set some aside to top the strawberries after adding the batter to the pan.
Mix dry ingredients in large bowl and form a well into the middle of the mixture.
Mix egg, milk, melted butter, honey and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
Fold in the strawberries.
Divide batter into the lined muffin pan, filling them ¾ of the way. This makes a large muffin. (12 - 15 muffins).
Add the reserved strawberries to the top of the batter of each muffin.
Bake for 12-15 minutes, or until golden brown.
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