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.