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STICKY RHUBARB MUFFINS
Yield: 12 muffins

4 T butter
6 T dark brown sugar
1 c rhubarb, cut in small dice

4 T 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

Using your fingertips or a pastry cutter, 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 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.

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