Hot Buttered Rum Muffins

1/2 cup butter or margarine, softened
1/2 cup granulated sugar
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
3 tablespoons granulated sugar

Heat oven to 375 degrees F. Grease 12 muffin cups.

Beat butter at medium speed with electric mixer until creamy. Add the 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 of the 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 muffin pan, filling three-fourths full. Bake for 20 to 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.