Ingredients
2 cups flour
1/2 cup sugar
1 cup shredded carrots
2 teaspoons baking powder
1 teaspoon salt
1 stick butter melted
3/4 cup milk
2 eggs beaten slightly
1/2 Teaspoon cinnamon
1 teaspoon vanilla
Honey Glaze Topping
1 teaspoon orange zest
1/4 cup honey
2 Tablespoons butter
Instructions
Preheat oven to 350 degrees. Fill a cupcake pan with paper liners or grease the pan if not using liners.
In a large bowl combine the cinnamon, flour, sugar, baking powder, salt, and carrots. Stir to combine. Add the melted butter, milk, eggs, and vanilla to the bowl. Stir the ingredients together until just moistened. Spoon batter into muffin liners until3/4 full. Bake 22 - 26 minutes or until a toothpick inserted comes out clean. Remove from oven to a cooling rack. Cool to warm. Dip the muffin tops in the Honey Glaze.
In a small saucepan, combine the honey, butter, and orange zest. Cook on low heat, whisking until butter has melted and ingredients are well combined. Dip the warm muffin tops in the glaze.
