Preheat your oven to 350°F (175°C) and prepare your muffin tin with cupcake liners or grease each cup.

Zest three large Seville oranges and juice enough oranges to yield about ½ cup of fresh orange juice. Combine with wildflower honey and a pinch of black pepper. Let steep for 5 minutes.

In a separate bowl, cream together ½ cup of melted salted butter and ¾ cup of brown sugar until light and fluffy, about 2-3 minutes. Add the steeped orange mixture and eggs, mixing gently until well combined.

In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of sea salt. Gradually fold the dry ingredients into the wet mixture until no dry streaks remain.

Fold in ½ cup of chopped candied orange peel, being careful not to overmix.

Spoon the batter into the prepared muffin tin, filling each cup to the brim.

Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pan for about 10 minutes, then transfer to a wire rack. Prepare a glaze by mixing honey and fresh orange juice, brushing it over the cakes.

Serve warm alongside a cup of ‘second breakfast tea’ or let cool completely for an afternoon treat.