Pre-heat the oven to 350F/180C and line a muffin tin (or two) with 16 or so muffin cases.
Put the flour, sugar, bicarb of soda, salt, poppy seeds & strawberries together in a large bowl, then stir in the ricotta until combined but still a bit lumpy.
Melt the butter and let it cool a little, then whisk the eggs and milk into it. Add this wet mixture to the dry ingredients and stir until just combined.
Spoon the mixture into the muffin cases until they are about 2/3 full. Bake for about 20 minutes or until golden on the top and a skewer stuck into the middle comes out dry.
Let the muffins cool on a wire rack. Meanwhile, make the glaze. Whizz the strawberries up in a food processor with a couple of squeezes of lemon juice, then add tablespoons of it to the icing sugar until your glaze is the desired consistency (probably 2 or 3 tablespoons). Pour over the cooled muffins. Decorate each muffin with 2 or 3 slices of strawberry, if you like.
Notes
Adapted from Cook Republic's ricotta muffins with strawberries.If you prefer:1. omit the poppy seeds and add about 100 grams of chopped white chocolate instead.2. instead of the strawberry glaze, simply scatter over a little brown sugar before baking.Eat the muffins within a couple of days to enjoy them at their best (I bet they won't last even that long, though!)