Spring Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
Topping
6 small fresh strawberries, halved
2 teaspoons sugar

Preparation

In a large bowl, combine first 4 ingredients.
In another bowl, beat egg, milk and oil until smooth.
Stir into the dry ingredients just until moistened.
Fold in strawberries and rhubarb.
Fill greased or paper-lined muffin cups three-fourths full.
Place a strawberry half, cut side down, on each.
Sprinkle with sugar.
Bake at 375 degrees for 22-25 minutes or until muffins test done.
Cool for 5 minutes before removing from pan to a wire rack.
Serve warm.