Strawberry and White Chocolate Oatmeal Muffins

Preheat the oven to 350 F and spray a 12 hole standard size muffin tray with cooking spray (I use Wilton Bake Easy).

Place flour, oats, baking powder, baking soda, salt, sugar, strawberries and white chocolate chunks into a large bowl and stir until all the strawberries are coated in flour.

Place eggs, vanilla extract and milk into a jug and beat lightly. Pour the egg mixture into your flour mix and then pour in the cooled melted butter. Stir until just combined and there are no lumps of flour. Do not beat otherwise your muffins will be rubbery and dense.

Divide the mixture between your greased holes and fill them level. Place in the oven for 15-20 minutes until risen, golden and a skewer inserted into the centre comes out clean. Remove from oven. Leave to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Once cooled, place some kitchen towel under your wire rack and then make the glaze (if making). Place the icing sugar into a small bowl and then add 1/2 tablespoon of water. Mix into a paste and check consistency, then add another 1/2 tablespoon of water. Repeat until you have reached your desired glaze consistency. I needed around 1 1/2 tablespoons of water. You want a consistency that coats a spoon, but also drizzles off easily. Although, if it’s too thin it will run straight off the muffins, so be careful adding in the water!

Drizzle the icing over each muffin and then leave to set, before placing in an airtight container. Keep at room temperature for 2 days, or in the fridge for 4 days.