Daiquiri Muffins

2 1/4 cups all-purpose flour
1 cup sugar
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
8 tablespoons unsalted butter, melted and cooled
1/2 cup yogurt (regular, low-fat, or nonfat)
1/3 cup white rum or golden rum (do not use dark rum)
1/3 cup fresh lime juice
1 tablespoon grated lime zest

In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.

In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth. Using a wooden spoon, stir in the flour mixture until moistened.

Spoon batter into well greased muffin cups to 3/4 full. Dust the tops of the unbaked muffins with the remaining 1 tablespoon sugar-should be just a light coating of sugar.

Bake in a 400 degree F oven for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached.

Place pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove muffins from the pan and cool for 5 minutes on wire rack.

To store - cool completely and seal in airtight container or in freezer-safe plastic bags.

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.

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.

12 -18 muffins