Hot Buttered Rum Muffins
Yield
24 muffinsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
large |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ½ | cup |
milk
|
|
| 5 | tablespoons |
rum
divided |
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
large |
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cloves, ground
|
|
| 0.6 | ml |
nutmeg
|
|
| 118 | ml |
milk
|
|
| 75 | ml |
rum
divided |
|
| 45 | ml |
sugar
|
|
Directions
Beat butter at medium speed with electric mixer until creamy.
Add ½ cup sugar, beating well.
Add eggs, one at a time, beating just until blended after each addition.
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 mixture at low speed until blended after each addition.
Spoon into greased muffin pans, filling three-fourths full.
Bake at 375℉ (190℃) 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 sauce pan; cook over low heat, stirring constantly; until sugar dissolves.
Brush over warm muffins.
