Daiquiri Muffins

• 2 14 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 12 teaspoon salt
• 2 large eggs, at room temperature
• 8 tablespoons unsalted butter, melted and cooled
• 12 cup yogurt (regular, low-fat, or nonfat)
• 13 cup white rum (do not use dark rum) or 13 cup golden rum (do not use dark rum)
• 13 cup fresh lime juice
• 1 tablespoon grated lime zest

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.

flour, sugar, sugar, baking powder, salt, eggs, unsalted butter, yogurt, white rum, lime juice, lime zest

Taken from www.food.com/recipe/daiquiri-muffins-142361 (may not work)