Sticky Rhubarb Muffins

4 Tbsp. butter
6 Tbsp. dark brown sugar
1 C. rhubarb, cut into sm. dice

Dough
4 Tbsp. butter, softened
1/4 C. sugar
1 egg
1 1/2 C. flour
1 tea. baking powder
1/2 tea. baking soda
1/4 tea. salt
1/2 tea. nutmeg
1/2 C. milk
Grated rind of 1 orange

Preheat oven to 350 degrees F.

Mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin C.

Cream the softened butter and the sugar together, then beat in the egg.

Mix together the flour, baking powder, baking soda, salt and nutmeg thoroughly, then add the butter-sugar mixture alternately with the milk. Do not over-mix. Stir in the orange rind. Pour equal amounts of the batter into the muffin C. Bake for 25 min.

Let cool in the pans 5 min., then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm.