Hot Buttered Rum Muffins
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Beat butter with mixer at medium speed until creamy. Add sugar, beating well, add eggs, one at a time beating just until blended after each addition.
Combine flour, baking powder, salt, cloves and nutmeg together in small bowl.
Combine milk and 3 Tbsp rum in measuring cup.
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Spoon mixture in each muffin cup 3/4 full, bake 20 to 25 minutes. Remove from oven, place on cooling rack.
Combine remaining 2 Tbsp rum and 3 Tbsp sugar in small saucepan, cook over low heat, stirring constantly until sugar disolves, brush over warm muffins.