Sticky Rhubarb Muffins

4 tablespoons butter
6 tablespoons dark brown sugar
1 cup rhubarb, cut into small dice

Dough
4 tablespoons butter, softened
1/4 cup granulated sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup 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 cups.

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 cups. Bake 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.