Strawberry and Cream Muffins

2 Eggs 1 tsp Vanilla Extract 280 ml (1 pint) single cream 200g Sugar	Preheat the oven to 200°C (gas mk 6, 400°F). Place the eggs, vanilla extract, sugar and cream in a large mixing bowl and beat together until sugar is dissolved.
400g Flour (plain) 3 teaspoons Baking Powder 1/2 teaspoon Salt	In another bowl place the flour, salt and baking powder and mix thoroughly.
200g Fresh Strawberries	Chop the strawberries into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.
	Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture.  Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.

This recipe makes approximately 12 muffins.