| 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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