Hot buttered rum muffins

12 Servings

Ingredients

Quantity Ingredient
½ cup Butter, softened
½ cup Sugar
2 larges Eggs
2 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
⅛ teaspoon Ground cloves
⅛ teaspoon Ground nutmeg
½ cup Milk
5 tablespoons Rum, divided
3 tablespoons Sugar

Directions

Beat butter at medium speed with an electric mixer until creamy. Add ½ cup sugar, beating well. Add eggs, one at a time, beating just until blended after each addition. Combiine flour and next 4 ingredients. Combine milk and 3 tablespoons rum. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture; beat at low speed until blended after each addition. Spoon into greased muffin pans, filling ¾ full. Bake at 375F for 20-25 minutes or until golden. Remove from pans immediately; place on a wire rack. Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves. Brush over warm muffins.

Recipe by: Southern Living Magazine, December 1996 Posted to EAT-L Digest 15 Feb 97 by nancee <nancee@...> on Feb 16, 1997.

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