Line a 12-hole muffin tin with 10 paper muffin cases.
Sift the flour and baking powder together into a large bowl. Stir in the oats, dried fruits, seeds, sugar and salt with a metal spoon.
Beat the eggs, milk, oil and honey together in a jug. Pour over the dry ingredients and stir until only just combined – the batter should be lumpy and fairly runny.
Spoon the mixture into the muffin cases so that they are two-thirds full and bake on the top shelf of a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until risen and golden.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.