Dissolve yeast and sugar in warm water and leave aside for 10 minutes to foam up.

In a big bowl, add the flour, salt and ground ginger. Rub in the butter with your finger tips till you get a crumb like consistency. Add the caster sugar and mix well.

Then, add the yeast mixture. Bring everything together into a dough and knead for 10 minutes till you get a smooth elastic ball consistency.

Place this in a clean, well oiled bowl. Cover and leave to rest for an hour or so, until the dough doubles in size.

Take out the dough, add the fruits and knead for a couple minutes until its all incorporated well. With the flour I used I got about 3 balls. Place and leave to rise for about 40 minutes, until it doubles up in size.

Preheat the oven to 200C and bake the bread for 15 minutes until its golden in color.

Now, top the bread with 2 tsp milk. Bake again for 2 mins.

Line the muffin moulds with the liners and keep it aside.

Sift the dry ingredients in a bowl.

Melt the butter, beat the curds. Add the butter, olive oil and curds to the dry ingredients.

Add the fruits, orange juice and combine everything well. Add milk as required to make the batter loose.

Using a spoon into the mould.

Gently mix in well. Don't beat at this stage.

Pre heat the oven at 185 degree C.

Bake at 185 degree C for 30 minute. Don't check for done ness until the first 20 mins.

Use a toothpick to see if the muffins are done. Insert the stick in the center and if it comes out clean, it's done.

Once the full time is done, allow it to cool in the oven for 5 mins, then remove and cool outside for a while.