Preheat oven to 400° F.

Grease twelve 2 1/2-inch muffin cups or put in paper bake cups; set aside.

In a medium bowl, stir together the flour, baking powder, (3/4 cups) sugar, and salt.

Make a well in the center of the flour mixture; set aside.

In a small bowl, beat egg with a fork; stir in milk and in oil.

Add egg mixture to flour mixture all at once; stir just until moistened. Also, mix in the strawberries and (1 tablespoon) sugar. (Batter should be lumpy.)

Spoon batter into muffin cups, filling each two thirds full.

Bake in the oven for 20 minutes or until golden brown, and a wooden toothpick, when inserted, comes out clean.

Cool muffins for five minutes.

Remove muffins from cups, and serve.