Preheat oven to 180 degrees C. Grease 12 muffin cups.
Beat together the yoghurt, egg, molasses, raisins, wheat germ, oats and butter in a large bowl until evenly mixed. Sift the flour, bicarb soda, cinnamon, ginger, cloves and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.