Make strawberry Puree. Just put washed, hulled and chopped strawberries in the blender and blend for a while and your strawberry puree is ready.
Arrange muffins liners in the muffins tray. In the absence of muffins liners, you can use silicon moulds or paper cups or glass bowls also. No need to grease any one of these except glass bowls.
Start preheating the oven. Preheat oven to 180 degrees C for 15 minutes.
Take flour, baking powder, baking soda and salt in a bowl and sift it twice or mix with a wire whisk.
Chop Strawberries into small pieces.
Chop strawberries into small pieces. Reserve about 1 tablespoon of these for topping and dust the remaining with 1 tablespoon flour. Use from the above sifted flour only. Do not take additional flour. This is done to avoid sinking of fruits
In a bowl take oil, curd, milk, sugar and strawberry puree. Mix everything nicely till sugar dissolves completely and the mixture looks creamy.
Add strawberry puree
Now depending on the colour of your batter, add little beet juice. For beet juice, grate beet and squeeze it with your hands only or just add food colour. You may even skip this point
Add flour mix to the wet mix in 2 or 3 batches, mixing with light hands in one direction only. Neither mix vigorously nor overdo it. Over mixing of the batter develops the gluten in it which in turn makes the muffins chewy and rubbery.
Add chopped and dusted strawberries.
See that the batter is thick and not runny. In case it is too thick then add one or two teaspoon milk.
Put this mix in the muffins liners. Fill each liner up to half or 2/3rd only.
Sprinkle chopped strawberries.
Tap the muffins tray on the kitchen counter 2 to3 times. This is done to release air bubbles if any.
Keep the muffins tray in the preheated oven and bake for 20 to 22 minutes. Baking time varies from oven to oven so keep a check 15 minutes onwards. However, fruit muffins take little longer than other muffins.
To check for the doneness of the muffins, insert a toothpick in the centre of any one muffin. If it comes out clean this means that they are baked.
Keep the muffins on a wire rack till cools down completely.
Now eat as it is or cover with whipped cream or with strawberry jam/sauce.
Keep them in an airtight container in the refrigerator.
For Frosting: Take chilled whipping cream in a chilled bowl and whip till stiff peaks are formed.
Beat with electric beater till stiff peaks are formed.
Add strawberry sauce and mix it nicely.
Fill this in an icing bag and decorate your muffins.
Serve with Love.