Preheat the oven to 190°C (fan oven 170°C), gas mark 5. Fill a 12-hole muffin tin with muffin cases.
Place all of the ingredients except the wheatgerm into a bowl and mix together with a spoon until combined.
Fill each muffin case three-quarters full with the muffin mixture and sprinkle with the wheatgerm.
Bake on a centre shelf in the pre-heated for about 25-30 mins.
Omit the raisins and use dried cherries or chopped dried apricots.
The muffins are best eaten within 2 days or they can be cooked and frozen. To use, thaw overnight and warm in a low oven for 5-10 mins.
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