These tender muffins are delicious served warm for breakfast, lunch or with a bowl of soup.
| 2 |
|
cups all-purpose flour |
| 1/2 |
|
cup sugar |
| 2 |
|
medium (1 cup) carrots, shredded |
| 2 |
|
teaspoons baking powder |
| 1 |
|
teaspoon salt |
| 1/2 |
|
cup LAND O LAKES® Butter, melted |
| 3/4 |
|
cup milk |
| 2 |
|
eggs, slightly beaten |
| 1 |
|
teaspoon vanilla |
Heat oven to 350°F. Combine flour, sugar, carrots, baking powder and salt in large bowl. Stir in 1/2 cup melted butter, milk, eggs and vanilla just until moistened.
Spoon into greased
or
paper-lined 12-cup muffin pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Melt honey and 2 tablespoons butter in 1-quart saucepan over medium-low heat (3 to 4 minutes). While still warm, dip muffin tops into honey mixture.