Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup honey (preferably wildflower)
- 1/4 cup melted butter or coconut oil
- 1 large egg
- 1/2 cup rolled oats
- 1/4 cup chopped walnuts or pecans
- 1/4 cup chopped dried apricots (optional)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin or line with paper liners.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk honey, melted butter, egg, and vanilla until smooth.
- Stir in dry ingredients until just combined. Fold in oats, nuts, and apricots (if using).
- Spoon batter evenly into muffin cups (fill each about 3/4 full).
- Bake 14–16 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a wire rack.
- Serve warm, dusted with powdered sugar or with a dollop of clotted cream and drizzle of honey.
Notes
- For a gluten-free version, use certified GF oats and almond flour.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
- Top with toasted coconut or crushed crystallized ginger for extra texture.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: Fantasy British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 185 Kcal
- Sugar: 12g
- Sodium: 58mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg
