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1
In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.
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2
In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth.
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3
Using a wooden spoon, stir in the flour mixture until moistened.
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4
Spoon batter into well greased muffin cups to 3/4 full.
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5
Dust the tops of the unbaked muffins with the remaining 1 tablespoon sugar--should be just a light coating of sugar.
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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.
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7
Place pan on a wire rack to cool for 10 minutes.
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8
Gently rock each muffin back and forth to release it.
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9
Remove muffins from the pan and cool for 5 minutes on wire rack.
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10
To store--cool completely and seal in airtight container or in freezer-safe plastic bags.
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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.
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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.
