Honey-Butter Muffins

• FOR THE MUFFINS:
• 1-3/4 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 2/3 cups Low-fat Buttermilk
• 1 Large Egg, Lightly Beaten
• 1/3 cups Honey
• 3 Tablespoons Unsalted Butter, Melted And Slightly Cooled
• 1 teaspoon Vanilla Extract
• FOR THE GLAZE:
• 1/2 Tablespoons Unsalted Butter
• 1-1/2 teaspoon Honey

1. Preheat oven to 350u0b0F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, butter, and vanilla in a medium bowl; add to flour mixture and stir just until combined.
2. Divide batter evenly among baking cups (each baking cup will be 2/3 full). For the glaze, combine butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds. Use a pastry brush to brush glaze over batter.
3. Bake for 13 to 14 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days.

muffins, flour, baking powder, baking soda, ubc, buttermilk, egg, honey, unsalted butter, vanilla, unsalted butter, honey

Taken from tastykitchen.com/recipes/breads/honey-butter-muffins/ (may not work)