Adapted from Martha Stewart
4 tbs butter, melted and cooled (plus more for brushing on the pan)
2 tbs honey
1/2 tsp vanilla extract
zest of 1 orange
3/4 cup flour
1 tsp baking powder
1 tsp nutmeg (freshly grated is preferable, use a little less if you're using pre-ground)
1/3 cup sugar
powdered sugar, for dusting
In a small bowl, stir together the melted butter, honey, vanilla, and orange zest. Set aside.
In a larger bowl, whisk together the flour, baking powder and nutmeg. Stir in the sugar and eggs. Add the butter mixture and stir just to combine. Cover the bowl and refrigerate for 30 minutes. Much like popovers and crepes, the batter will bake better when chilled.
While the batter is chilling, preheat your oven to 425 degrees and prepare the madeleine pan by buttering the mold.
Spoon the batter into the molds so that each is about 3/4 filled. Bake for 8 minutes, or until the edges are lightly browned. Be careful- the madeleines can go from just right to over-browned and dry very quickly. Remove the pan from the oven and place on a baking rack to cool for a couple of minutes. Once the madeleines are cool enough to handle, remove them from the pan and cool completely on the baking rack. Serve with a dusting of powdered sugar.