Sharon Locey's Strawberry Rhubarb Muffins

1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg slightly beaten
3/4 c milk
1/3 c vegetable oil
3/4 c fresh rhubarb minced
1/2 c fresh strawberries sliced
6 small strawberries, halved
sugar for sprinkling

mix dry ingredients in a large bowl. In a small bowl, combine egg, milk, oil. Stir liquids into the flour mixture with a fork just until moistened. Fold in strawberries and rhubarb. Fill 12 muffin tins 3/4 full. Press a strawberry half into the top of each muffin. Sprinkle tops with sugar bake at 400 degrees for 20-25 minutes.