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Strawberry poppy seed ricotta muffins

Helen
  • 30 minutes
  • Serves 16

INGREDIENTS

1

Lemon

4

Strawberries

2

Eggs

1 tsp

Bicarbonate of soda

1 cup

Icing sugar

2 tbsp

Poppy seeds

1 pinch

Salt

2 1/2 cups

Self-raising flour

3/4 cup

Sugar

4 tbsp

Butter

3/4 cup

Milk

1 cup

Ricotta cheese

1 1/2 cups

Fresh strawberries (washed & chopped into quarters (plus four or five extra for decorating, if you like))