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Preheat the oven to 375°F. Combine the milk and oats together in a small bowl or liquid measuring cup and let soak. In another bowl, optionally toss the strawberries with 1 teaspoon sugar. Set aside.
Cream the butter and sugar until light. Add the egg, beating well. Stir in the vanilla and the soaked oats.
In a bowl, sift together the flour, baking powder, and salt. Gently stir the flour mix to the creamed oats mix.
Drain the strawberries then fold in gently.
Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar and a couple of oats over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
Let cool for 10-15 minutes before removing muffins from tins and enjoy!