Strawberry-Rhubarb Muffins

Heat oven to 400°F.

Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fill well-buttered muffin tins two-thirds full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until Golden, 20 to 25 minutes. Remove from tins; cool on wire racks.