Instructions: 1. Lightly grease 2 mini-muffin pans or 1 muffin tin (12) Pre-heat oven 350 F.

2. Sift together flour, soda, ground ginger and salt; reserve.

3. With a mixer, cream oil and sugar. Add eggs and mix well. Mix in flour and yogurt, alternatively, ending with flour. (This is a basic muffin batter.)

4. Fold in raisins, fresh ginger, lemon zest and thyme. Scoop batter into prepared muffin tins and bake: mini muffins for 18-20 minutes/large muffins for 22-25 minutes. Cool on a rack before serving.

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