Put the flours, sugar, baking powder and salt in a bowl and whisk lightly to mix well. Add the strawberries to the flour mixture and mix to ensure they are well coated with flour.
In another bowl, lightly beat the vanilla extract, milk and oil together. Add this to the strawberry-flour mixture and gently mix together, in a folding motion, about 4 or 5 times.
Do not over stir, or the texture of your muffins will suffer. The batter will be somewhat lumpy and slightly floury. This is just fine. Grease your muffin tins/ cupsor line them with muffin liners and divide the batter equally between them, so that each one is about 2/3rds full.
4. Bake at 190C for about 25 minutes till the muffins are done and lightly golden brown on top. Cool for 10 minutes, unmould them and cool completely on a rack.
