Kiwifruit Muffins

The Kiwifruit, originally known as Chinese gooseberry, is a bit of a national icon for New Zealand. Around this time of year they become abundant and although we don't grow any ourselves people often pass on their excess to us and they become very cheap in the shops as well.

This is another Alison Holst  recipe from her Marvellous Muffins cook book.

2 cups self-raising flour
½ cup wheat bran
½ cup brown sugar
1 tsp cinnamon

50gr butter
1 Tbsp honey
1 egg
1 cup milk
1 cup of peeled chopped kiwifruit

Combine all dry ingredients in a bowl and toss to mix.
Melt butter and honey and then add egg and milk and beat with a fork.
Chop the kiwifruit into small chunks about 1 cm square and add to the dry ingredients with the liquids.
I fold them together for about 14 ‘folds” – it is OK to have the odd bits of unmixed flour.
Spoon in to 12 well greased muffin tins. (I grease them with margarine using a kitchen paper towel to apply)
Bake at 200ºC for 12-15 minutes until the tops are golden and centres spring back when lightly pressed.