Recipe - Hot Buttered Rum Muffins

One half cup Butter, softened
One half cup Sugar
2 lg Eggs
2 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
1/8 teaspoon Ground cloves
1/8 teaspoon Ground nutmeg
One half cup Milk
5 tablespoon Rum, divided
3 tablespoon Sugar

Beat butter at medium speed with an electric mixer until creamy. Add 1/2
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 Three fourths full. Bake at 375F for 2025 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 EATL Digest 15 Feb 97 by nancee nancee@NEO.LRUN.COM on Feb 16,
1997.