Preheat oven to 220 °C. Grease 12 muffin cups with butter or oil and set aside.
Sift flour, baking powder and salt into a large enough bowl. Add thyme, mushrooms, apricots, egg, butter and milk and stir to form a thick batter.
Fill each of the prepared muffin cups two-thirds full with batter and sprinkle the top with pine nuts. Bake on the top rack for 12 min until golden, turn out and bring to the table while still warm. Halved and spread with butter, they taste exceptionally delicious.
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