Preparation: Line the muffin moulds with the paper cups (if you use special muffin paper cases don't bother). Melt the butter.
Quarter the kiwi lengthways and slice into 5 mm.
Put the kiwi and the ☆ granulated sugar in a sauce pan and place over heat. After bringing to a boil, crush the fruit and reduce until there's only a little liquid.
When the mixture looks like jam, remove the sauce pan from the heat and leave to cool. Do this step the day before.
Mash the banana with a masher or fork. Add the ★ lemon juice.
Crack eggs into a bowl and beat well. Add the sugar and mix with a whisk.
Add yogurt and milk, and stir well.
Add melted butter and combine the mixture well.
Sift the flour and baking powder together and add 1/2 to the bowl. Mix well with a whisk.
Stir in the Step 5 banana.
Add the rest of the dry ingredients and fold in with a rubber spatula.
Spoon the batter into the muffin paper cups 1/2 full. Put 1 teaspoon of the Step 4 kiwi jam into each cup.
Cover the kiwi jam with the batter. Spoon a scant teaspoon of jam on top.
Bake in an oven preheated to 180ºC for 20 to 25 minutes until risen and golden-brown.
There's lots of kiwi inside. You'll be addicted to the tartness.
Story Behind this Recipe
The breakfast staples of banana, kiwi and yogurt are nice as they are but I wanted a little change to my usual breakfast. I made muffins with them. Have them for breakfast for a change.
Use very ripe kiwi and banana. Still over a low heat, and try to evaporate as much liquid as possible. Fill the paper cups 80% full. If you put in too much batter, it might overflow and your muffins won't rise nicely.