Hot Buttered Rum Muffins

1/2 cup butter or margarine -- softened

1/2 cup 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 sugar

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

* Combine flour and next 4 ingredients. Combine milk and 3 tablespoons rum. Add flour mixture to butter mixture alternately with milk mixture, beginning an d ending with flour mixture. Beat mixture at low speed until blended after eac h addition.

* Spoon into greased muffin pans, filling three-fourths full.

* Bake at 375F for 20 to 25 minutes or until golden. Remove from pans immedia tely; place on a wire rack.

* Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small sauce pan; cook over low heat, stirring constantly; until sugar dissolves. Brush ove r warm muffins.