strawberries and cream muffins

the goods:

1 cup strawberries, slightly under-ripe, diced into quarter-inch pieces

1 squeeze of lemon juice

1 cup flour

1/2 cup sugar

1 teaspoon baking powder

1/4 cup vegetable oil

1/3 cup sour cream

1 teaspoon vanilla extract

1 large egg

confectioners' sugar, for dusting

Preheat oven to 400 degrees. Line a 12-cup muffin tin (or 24-cup mini-muffin tin) with paper cups. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.

In a medium bowl, stir together flour, sugar, and baking powder. In a small bowl beat together oil, sour cream, vanilla, and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.

Divide batter evently among the paper cups in the muffin tin. Bake for 12-14 minutes of until a toothpick inserted in center comes out clean.

Place tin on a wire rack and leave for 5 minutes. Take out muffins and continue cooling them in the paper cups on the wire rack.

When muffins are completely cool, place confectioners' sugar in a small sieve. Shake sieve lightly to dust muffins with sugar.