These warming honey bombs are a cross between a bun and cake - but you don't have to cream the butter and sugar or use yeast. Very convenient. I've discovered Scandi Bites by Trine Hahnemann (Quadrille, 2019) and will be making a few of her recipes.

Makes 12-16
150g honey
150g/3/4 c soft brown sugar (I used coconut sugar)
150g butter
4 small eggs or 3 large eggs
3 c flour (I used spelt)
2 tsp baking soda
4 tsp cinnamon
3 tsp ground cloves
150g mixed peel (I used mixed fruit)

Preheat oven to 180C. Grease large muffin tins, mini tart tins or silicone pan (mine was an 8-hole pan).
In a saucepan over low heat, melt the honey, sugar and butter. Remove from heat and let cool slightly.
In a large bowl sift in flour, baking soda and spices.
Whisk the eggs one at a time into the honey mixture. Pour into flour bowl and mix well with the fruit.
Using an ice cream scoop, scoop the batter into your tins, about 3/4 full. Bake for 18-20 min depending on how large your buns are. Turn out onto a wire rack to cool, then refill the tins with the rest of the batter and bake.
Eat them warm with lashings of butter! They last well and are great for toasting too.