Strawberry-Rhubarb Muffins

2 c. all-purpose flour

1/2 c. sugar

1 tbs. baking powder

1/2 tsp. salt

1 egg

3/4 c. milk

1/3 c. vegetable oil

1/2 c. sliced fresh strawberries

1/2 c. sliced fresh rhubarb

Topping:

6 small fresh strawberries, halved

2 tsp. sugar

In a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, beat egg, milk, and oil until smooth. Stir into dry ingredients until just moistened. Fold in strawberries and rhubarb.

Fill greased or paper-lined muffin cups 3/4 full. Place a strawberry half, cut side down, on top of each. Sprinkle with sugar.

Bake at 375 degrees for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pan, then move to a wire rack. Serve warm.

12 muffins