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1
Preparation: Line the muffin moulds with the paper cups (if you use special muffin paper cases don't bother).
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2
Melt the butter.
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3
Quarter the kiwi lengthways and slice into 5 mm.
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4
Put the kiwi and the granulated sugar in a sauce pan and place over heat.
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5
After bringing to a boil, crush the fruit and reduce until there's only a little liquid.
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6
When the mixture looks like jam, remove the sauce pan from the heat and leave to cool.
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7
Do this step the day before.
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8
Mash the banana with a masher or fork.
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9
Add the lemon juice.
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10
Crack eggs into a bowl and beat well.
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11
Add the sugar and mix with a whisk.
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12
Add yogurt and milk, and stir well.
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13
Add melted butter and combine the mixture well.
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14
Sift the flour and baking powder together and add 1/2 to the bowl.
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15
Mix well with a whisk.
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16
Stir in the Step 5 banana.
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17
Add the rest of the dry ingredients and fold in with a rubber spatula.
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18
Spoon the batter into the muffin paper cups 1/2 full.
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19
Put 1 teaspoon of the Step 4 kiwi jam into each cup.
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20
Cover the kiwi jam with the batter.
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21
Spoon a scant teaspoon of jam on top.
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22
Bake in an oven preheated to 180 degrees C for 20 to 25 minutes until risen and golden-brown.
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23
There's lots of kiwi inside.
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24
You'll be addicted to the tartness.
