I found this recipe in a newspaper years ago and finally had to retype it because it got so tattered.  I like to make these during Rhubarb season in little clay pots.  Just wash them well and season before you use them.  Fill the pots only ¾ full and bake on a baking sheet.  It also helps clean-up if you line the baking sheet with silpats.  It will take a little longer to bake than regular muffins but usually gets a great response from guests.  I like to serve them with rhubarb jam. 

2 cups flour
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 egg
1 teaspoon grated orange peel
¾ cup orange juice
¼ cup vegetable oil
1 ¼ cups diced rhubarb
1 ¼ cups finely chopped pecans

Glaze:  2 tablespoons orange juice, ¼ cup sugar

Heat oven to 375.  Spray or butter 12 muffin cups.  In large bowl, combine flour, sugar, baking powder, salt and baking soda; mix well.

In a medium bowl, beat egg.  Add orange peel, orange juice, oil, rhubarb and pecans; mix well.  Add to flour mixture; stir just until combined.  Place batter in muffin cups.

Bake 18 to 22 minutes or until tops are browned.  Remove from pan; cool slightly.

Meanwhile, combine glaze ingredients and spoon over top of muffins.

Enjoy!

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