| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread, And, Rolls | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <nancee@NEO.LRUN.COM> on Feb 16, 1997.
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