Strawberries and Cream Mini Muffins

Preheat oven to 400 degrees. Line a 24-cup mini muffin tin with paper baking cups.

Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.

In a medium-size 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 evenly among the paper cups in the mini-muffin tin. Bake 12 to 14 minutes or until a cake tester comes out clean.

Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.