| Directions: |
1. While muffins are baking, make the glaze by melting butter in saucepan.
2. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum.
3. When muffins are done, let them cool slightly, then remove them onto a serving plate. While they are still warm, prick tops with a toothpick. Drizzle and smooth glaze evenly over top and sides. Allow muffins to absorb glaze. Repeat till glaze is used up.
** NOTE: For an added kick, a week or so before baking, place walnuts in a glass jar and cover with pineapple rum or coconut rum, allowing them to marinate. Drain the rum before using the walnuts in the recipe. Jeff says you can experiment and have fun with this recipe by adding shredded coconut to the batter, or by using coconut cake mix.
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