Categories: Breakfast, Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt2 large eggs, at room temperature
• 8 tablespoons unsalted butter, melted and cooled
• 1/2 cup yogurt (regular, low-fat, or nonfat)
• 1/3 cup white rum or 1/3 cup golden rum (do not use dark rum)
• 1/3 cup fresh lime juice
• 1 tablespoon grated lime zest

Directions

1. In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.

2. In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth.

3. Using a wooden spoon, stir in the flour mixture until moistened.

4. Spoon batter into well greased muffin cups to 3/4 full.

5. Dust the tops of the unbaked muffins with the remaining 1 tablespoon sugar—should be just a light coating of sugar.

6. Bake in a 400° oven for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached.

7. Place pan on a wire rack to cool for 10 minutes.

8. Gently rock each muffin back and forth to release it.

9. Remove muffins from the pan and cool for 5 minutes on wire rack.

10. To store—cool completely and seal in airtight container or in freezer-safe plastic bags.

11. Cosmopolitan Muffins: substitute vodka for the rum; reduce the lime juice to 1/4 cup; add 1 1/2 tablespoon frozen cranberry juice concentrate, thawed, with the remaining lime juice.

12. Apple Daiquiri Muffins: substitute spiced rum for the white or gold rum; add 1/2 teaspoon ground cinnamon with the salt; stir 3/4 cup chopped dried apple into the batter just before adding the dry ingredients.

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