Marinate the kiwi cubes with black salt, lemon juice, ginger juice and 1 tsp of sugar. Keep aside, 30 minutes or so.
Preheat the oven to 200C.
Sieve together the flour and baking powder into a bowl.
In another bowl, beat the butter and sugar together with an electric blender until light and fluffy.
Add the whisked eggs, one by one, to the mixture, mix well.
Add the milk and vanilla essence, whisk till incorporated.
Now add the flour - baking powder mixture to the wet batter, gently fold with a rubber spatula, until completely combined. (Do not overmix :) )
Add the lemon zest, finely chopped ginger, green chilies and marinated kiwi cubes (along with any marinade juices) to the batter. Gently fold in. Do not over mix :).
Grease the muffin moulds with butter or oil, ladle the batter to the moulds till about two-thirds full.
Bake at 180C for 18-20 minutes or till a skewer inserted into the center of a muffin comes out clean. Allow to cool. Serve.