HOT BUTTERED RUM MUFFINS WITH RUM GLAZE

1/2 cup butter or margarine, softened
1/2 cup plus 3 tablespoons sugar, divided use
2 large eggs
2 cups 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 use

Preheat oven to 375 degrees F. Grease 12 muffin pan cups.

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

Combine flour, baking powder, salt, cloves, and nutmeg.

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 degrees F for 20 to 25 minutes or until golden. Remove from pans immediately; place on a wire rack.

TO MAKE THE RUM GLAZE:
Combine remaining 2 tablespoons rum and the remaining 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly; until sugar dissolves. Brush over warm muffins.

Makes 12 muffins
Source: Southern Living Annual Recipes Cookbook