Title: Hot Buttered Rum Muffins
Categories: Bread, And, Rolls
Yield: 12 Servings

1/2 c Butter, softened
1/2 c Sugar
2 lg Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1/2 c Milk
5 tb Rum, divided
3 tb 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 3/4 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 on Feb 16,
1997.