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Strawberry Rhubarb Muffins

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup oil
1 egg
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
sugar
6 strawberries, halved

Mix together dry ingredients and stir in the egg, oil and milk
until just blended; fold in the strawberries and rhubarb. Divide
equal amounts of the batter into 12 lined muffin cups and sprinkle
over each with a small amount of sugar. Top each cup with a
strawberry halve. Bake at 400 degrees for 18 to 20 minutes.

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