Strawberry Poppy Seed Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Wash the strawberries, pat them dry and cut them into small pieces.

Mix the flour and baking powder in a bowl and toss the strawberry pieces in it.

In a second bowl, briefly whisk the egg, sugar and vanilla sugar until slightly frothy.

Stir in the buttermilk, oil and poppy seed mix until evenly combined.

Gently fold the flour-strawberry mixture into the wet ingredients just until a batter forms.

Fill the batter into the cases (about two-thirds full) and place the tin in the oven.

Bake the muffins for about 20–25 minutes until golden.

Let the muffins rest in the tin for 5 minutes, then remove them and cool on a wire rack.

Decorate the cooled muffins as desired.