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Method🍳
Preheat the oven to 160°C (fan). Grease a 12-hole muffin tin or line with paper cases.
🥣 In a large bowl, sift together the flour, baking powder, mixed spice and cinnamon. Stir in the brown sugar.
🍯 In a small saucepan, gently heat the honey and butter until melted and smooth. Set aside to cool slightly.
🥄 Add the cooled honey mixture to the dry ingredients and mix well.
🥚 Stir in the beaten egg and milk until you have a smooth batter.
🥄 Spoon the mixture into the prepared muffin tin, filling each hole about two-thirds full.
🔥 Bake for 20–25 minutes, or until golden and springy to the touch. A skewer should come out clean.
🌬 Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
🍋 Add a touch of grated lemon zest to the batter for a light citrus lift.
🍯 For deeper flavour, try using Welsh heather honey if you can find it!
🧁 These keep beautifully for several days in an airtight tin—and the flavour improves as they sit.