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    HOME » Recipes » Bread & Pastry

    Published: May 23, 2014 · Modified: Apr 9, 2021· This website generates income via ads ·

    Pichuberry Raspberry Coconut Muffins

    Jump to Recipe Print Recipe Pin Recipe
    Pichuberry Raspberry Coconut Muffins at The Egg Farm

    My fascination with the ancient Incan superfood, Pichuberries, continues with these muffins. I first discovered, and fell in love with pichuberries when I found them in my local market and made this Pichuberry Blueberry Flaugnarde. I haven't seen them since, but I always look. I went shopping for some interesting fruit to photograph for my food photography class and there they were, pichuberries! I knew the right orange berries and papery skins would photograph well. The only decision once I got them home was "what would I make with them?"

    Pichuberries

    I did some research and found that people are dipping them in dark chocolate. They were ok but I knew there were better uses. They are an Inca treasure after all.

    Pichuberries

    I decided to use my beautiful pichuberries, along with raspberries and toasted coconut, in a muffin. The pichuberries have tiny seeds inside, much like the raspberries, so if you are going to have seeds stuck in your teeth, I say go for it!

    Pichuberries

    I recently discovered toasted coconut chips made by Dang, as in "Dang, that's good!" These things are so good and so addictive. I had to put the second bag I bought in the trunk of the car to avoid eating them all before I got home. If you can't find them locally they are available on Amazon. If you like coconut, you'll love these. I crumbled and added them to the muffin batter and sprinkled more on top. So good!

    Untitled-1

    This recipe would lend itself to any berry or fruit you like, if you can't find pichuberries. If you don't have Dang toasted coconut chips, you can toast your own as well.

    Pichuberry Coconut Muffins

    Muffins with pichuberries (cape gooseberries) and coconut.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Cook Time 37 mins
    Total Time 49 mins
    Course
    Bread
    Servings 6

    Equipment

    • muffin tin (6 muffins)
    • Baking sheet

    Ingredients
      

    • 1 cup pinchuberries quartered and roasted
    • 1 TBS sugar
    • ½ cup butter softened
    • ¾ cup sugar
    • 1 egg lightly beaten
    • ½ cup sour cream or yogurt
    • 1 teaspoon vanilla
    • 1 ½ cups flour
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup fresh raspberries
    • ½ cup crumbled tossed coconut

    Instructions
     

    • Prepare a muffin pan by lining with paper cupcake liners. Preheat the oven to 400 degrees.
    • Remove the stems and papery skins from the pichuberries and rinse them in cold water. There is a sticky film on the outer flesh that needs to be rinsed off. Dry the berries, cut into quarters and place on a baking sheet. Sprinkle the tablespoon of sugar over the top. Roast in a 400 degree oven for 10-12 minutes. Pour into a mesh strainer to drain the liquid off. Allow to cool.
    • Cream the butter and sugar together until light. Scrape down the sides of the mixing bowl..
    • Add the egg, sour cream (or yogurt) and vanilla and mix well.
    • Mix the flour, baking powder, and salt together and add to the creamed mixture.
    • Gently fold in the cooled pichuberries, raspberries and toasted coconut. Use a scoop to fill each cup to about ⅔. Sprinkle with crushed toasted coconut and bake in the oven for about 25 minutes until lightly golden brown on top.

    Nutrition

    Serving: 1MuffinCalories: 473kcalCarbohydrates: 58gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 367mgPotassium: 146mgFiber: 3gSugar: 29gVitamin A: 806IUVitamin C: 8mgCalcium: 103mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!
    Pichuberry Muffins

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      Recipe Rating




    1. Natasha in Oz says

      May 30, 2014 at 5:00 am

      5 stars
      Thanks for sharing at the Say G'day Saturday linky party. I just pinned your post!

      Hope you can Say G'Day again this weekend.

      Best wishes,
      Natasha in Oz

      Reply
    2. Kelly says

      May 28, 2014 at 10:22 am

      I've never heard of Pichu berries before, but they are pretty! And I love anything with coconut!

      Reply
    3. Lee says

      May 24, 2014 at 12:30 am

      I hopped across from Natasha in Oz. I used to eat these little berries when I was a child, I had no idea they were called Pinchu berries, we used to call them little lanterns. I will have to look out and see if they are in season here at the farmers market and have a go at these muffins. I am vegan though (due to recent health issue), so I will have to experiment a bit with the recipe.

      Lee 🙂

      Reply
      • Mary says

        May 24, 2014 at 7:39 am

        It is a very forgiving recipe so it would probably be ok with your changes. Love the little lantern name. They are really so pretty. Have fun reliving a childhood memory!

        Reply
    4. Matt Robinson says

      May 23, 2014 at 10:25 pm

      What an awesome idea, I've never even heard of Pichuberries but I need to try to find some! Any idea if they have them in CA?

      Reply
      • Mary says

        May 24, 2014 at 7:37 am

        Hi Matt! I buy mine at Safeway so if you have one close to you check there. You can probably have the produce department get them in for you as well. Good luck!

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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