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Hot Buttered Rum Muffins

Yield 1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup milk
  • 5 tablespoons rum, divided
  • 3 tablespoons sugar

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy. Add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

  2. Combine 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.

  3. Bake at 375° for 20 to 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.