Preheat the oven to 200C/gas 6/
fan 180C and very lightly butter a
12-hole muffin tin. Sift the flour and
baking powder into a bowl. In
another bowl, lightly beat the eggs,
then stir in the melted butter, milk
and honey. Add to the flour with the
remaining ingredients. Combine
quickly without overworking (it’s
fine if there are some lumps left –
you want it gloopy rather than fluid).
Spoon the mixture into the muffin
tin. Bake for 20-25 minutes until
well risen and pale golden on top.
Leave in the tin for a few minutes
before turning out. When cool, they’ll
keep in an airtight tin for two days.
(Can be frozen for up to 1 month.)