Touch Of Spring Muffins

• 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 canola oil
• 1/2 cup sliced fresh strawberries
• 1/2 cup sliced fresh rhubarb
• 6 small fresh strawberries, halved
• 2 teaspoons sugar

1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.
2. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
3. Bake at 375u0b0 for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

flour, sugar, baking powder, salt, egg, milk, canola oil, fresh strawberries, fresh rhubarb, fresh strawberries, sugar

Taken from www.tasteofhome.com/recipes/touch-of-spring-muffins/ (may not work)