Strawberry and White Chocolate Muffins

Alter quantities (metric only) 12 muffins

250 g Plain (all-purpose) flour (1 Cup + 13 level tablespoons)
100 g Caster (superfine) sugar (7 level tablespoons)
3 teaspoon Baking powder must be level
¼ teaspoon Fine salt
1 Large egg at room temperature
200 ml Full-fat milk (13 tablespoons)
100 ml Sunflower oil (7 tablespoons)
1 teaspoon Vanilla extract
100 g Fresh strawberries (6-8 medium sized strawberries) chopped into 1cm pieces
100 g White chocolate drops (½ Cup)

Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5.
Place your muffin cases into your muffin tin.
Sift your flour, sugar, baking powder and salt together into your large mixing bowl. Make a well in the centre.
In a separate bowl, lightly beat together your egg, milk, oil and vanilla extract and then tip into your flour mixture.
Using a fork, loosely fold the wet mixture in, about 10-15 folds should be enough, you want it to still be somewhat lumpy for perfect muffins.
Add your chopped strawberries and white chocolate drops and fold in just enough to ensure they are equally mixed in.
Fill your 12 muffin cases equally, mine took about 65 grams each, but as long as they look roughly equal you don't have to weigh them.
Bake for 20-25 minutes until well risen and lightly golden. The muffins should bounce back up when pressed.
Leave to cool in the tin for a couple of minutes and then remove to a cooling rack.