Title: Sticky rhubarb muffins
 Categories: Breads
      Yield: 12 Muffins
 
      4 tb Butter
      6 tb Dark brown sugar
      1 c  Rhubarb; cut in small dice

MMMMM----------------------THE MUFFIN DOUGH---------------------------
      4 tb Butter, softened
    1/4 c  Sugar
      1    Egg
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 ts Nutmeg
    1/2 c  Milk
           Grated rind of 1 orange

MMMMM----------------------THE STICKY GLAZE---------------------------
 
  Using your fingertips or a pastry cutter, mix the butter into the
  brown sugar roughly.  Stir in the rhubarb. Distrubute this mixture
  evenly into 12 muffin cups.
  
  Cream the softened butter and the sugar together, then beat in the
  egg. Mix the flour, baking powder, baking soda, salt, and nutmeg
  together thoroughly, then add the butter-sugar mixture alternately
  with the milk. Do not overmix.  Stir in the orange rind. Pour equal
  amounts of the batter into the muffin cups.  Bake in a preheated 350
  F oven for 25 minutes. Let cool in the pans 5 minutes, then invert
  the muffin tins and ease the muffins out so that the sticky glaze
  remains intact. Serve warm, with glaze topside.
  
  [ The L. L. Bean Book of NEW New England Cookery ]