In a large bowl beat together butter with sugar until creamed. Using a wire whisk; stir in eggs, rum, vanilla, and milk. Set aside.
In another bowl, mix together cinnamon, baking powder, and flour. Fold into butter mixture until blended-well. Gently mix in ground almonds, grated orange peel, and raisins. Pour batter into greased muffin tins, filling one-half full.
Bake in a 375*F oven for 25 to 30 minutes, or until browned. Remove from oven. Let completely cool on wire rack.