Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.

In a small sauce pan place sultanas and apple table spoon of water, cinnamon/ginger and 1 table spoon of soft brown sugar bring to a simmer about 5 min then leave to cool.

In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min or low setting on a standard planet mixer. Add the oil and milk /yoghurt and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in apple and dried fruit mix.

Fill muffin cases two-thirds full and bake for 20-25 mins (a little longer if making the larger size) until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1if small-2if xl shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.