Quick Strawberry & Lemon Breakfast Muffins

Step 1:

Allow frozen strawberries to soften in a sieve placed over a bowl.
Once slightly softened, slice the strawberries in half.

Step 2:

Preheat the oven to 180C / 350F.
Grease muffin tin or line with muffin cups.

Step 3:

In a large mixing bowl, mix the dry ingredients, and make a well.
Add the wet ingredients and the zest and mix until everything is wet. Stir the strawberries through evenly.

Step 4:

Divide mixture between 12 muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Step 5:

Cool for 10 minutes before scoffing.
Keep in a well-sealed container for 3 days. For great quick snacks, cut muffins in half and freeze to toast at whim.