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Preheat the oven to 180°C. Spray a muffin pan with non-stick spray.
Whisk the flour, sugar, cinnamon, allspice, ginger powder, nutmeg and baking powder together.
Add the melted butter, vanilla essence, yoghurt, eggs and milk to the bowl and whisk together until combined.
Fill each cup of the muffin pan evenly with mixture.
Bake for 20 – 25 minutes until golden brown and a skewer inserted comes out clean.
Serve warm.
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