Plain flour or all-purpose flour: 1/2 cup + 1/2 Tablespoon
Curd (Plain yogurt): 1/2 cup
Milk: 1/4 cup
Oil / Butter: 1/4 cup
Powdered Sugar – 3/4 cup
Baking powder: 2 teaspoons
Vanilla essence: 1/2 teaspoon
Salt: one pinch
Cinnamon Powder (Dalchini powder): 1/2 teaspoon
Fresh strawberry: chopped, 1 cup
Preheat the oven to 375-degree F or 190-degree C
Wash the strawberry and using a napkin pat them dry. Trim and chop into small pieces. Transfer into a bowl and sprinkle 1/2 tablespoon of flour. Mix gently. If we do not do so strawberry pieces will drop at the bottom of muffins.
Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon powder, to a bowl. Keep aside.
Whisk Curd, oil, milk in a bowl.
Now add the dry mix slowly and mix well. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough.
Add strawberry pieces and vanilla essence. Mix gently so that strawberry folds into the batter evenly. Cut and fold the batter to mix evenly.
Line a muffin tray with muffin liner. Grease the muffins liners with little oil or butter. Fill 3/4 of each muffin cup.
Bake for 25 minutes or until a tooth pick inserted comes out clean.
Take out all the muffins and sprinkle some powdered sugar.
You may decorate it with whipped cream.
You may add 1 cup of strawberry sauce instead of strawberry pieces. Visit, http://wp.me/p8yNxk-L1 for the sauce recipe. As the sauce will add liquid to the batter, do not add milk or add very little, like 1 tablespoon to make a perfect batter.