These tender muffins are delicious served warm for breakfast, lunch or with a bowl of soup.
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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 large Land O Lakes® Eggs, slightly beaten
1 teaspoon vanilla
1/4 cup honey
2 tablespoons Land O Lakes® Butter
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 25-30 minutes or until toothpick inserted in center comes out clean.
Melt honey and 2 tablespoons butter in 1-quart saucepan over medium-low heat. While still warm, dip muffin tops into honey mixture.