Preheat the oven to 200ºC. Grease a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep).
Sift the flours, baking soda and cinnamon into a bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre.
Lightly whisk together the yoghurt, oil, egg and orange rind and juice. Pour into the well in the dry ingredients and stir together, mixing only enough to moisten the dry ingredients.
Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 15–20 minutes or until the muffins are well risen, peaked in the centre and springy to the touch.
Leave them to cool in the pan for 2–3 minutes, then turn out onto a wire rack. The muffins are best eaten still slightly warm, but they can be cooled completely and then kept in an airtight container for up to 2 days.