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Hearty Quinoa Pichuberry Muffins

Hearty Quinoa Pichuberry Muffins
  • Prep 20 min
  • Total 60 min
  • Ingredients 13
  • Servings 12

If you’ve ever visited my country and mingled with the locals, then you have probably seen it with your own eyes: Peruvians are very strong people. Their almost superhuman strength is in part genetic, (just one look at their short but sturdy bodies proves this), but a lot can also be said about their powerful diet. Products that are now sold across the world for their health-enhancing properties, such as quinoa, amaranth, camu camu, maca, and lucuma, have been consumed on an almost daily basis for centuries in Peru. This is exactly what San Francisco-based nutritionist Manuel Villacorta, and his co-writer, Jamie Shaw, address in their new cookbook “Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes.” When I met Manuel I was immediately drawn to his food philosophy. He doesn’t believe in strict diets, and instead embraces cooking at home, using fresh ingredients only, and taking time to eat and enjoy every meal. The 101 mouth watering recipes of this new book are completely wholesome, without ever losing their fun and creative qualities. I honestly want to try them all (well, at least the vegetarian ones!), and today I took the first step with these muffins, inspired by his hearty quinoa and pichuberry bread. The first of many! MORE + LESS -

Ingredients

3/4
cup fresh pichuberries, pureed (also found as golden berries)
2
tablespoons plain Greek yogurt
2
tablespoons raw honey
2
tablespoons maple syrup
1/2
teaspoon vanilla extract
1
egg
1/2
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1
cup oat flour
1
cup cooked quinoa
1/4
cup fresh pichuberries, sliced
1/4
cup chopped walnuts

Directions

Hide Images
  • 1
    Preheat the oven to 350ºF.
  • 2
    Mix the pureed pichuberries, yogurt, honey, maple syrup, vanilla and egg in a bowl.
  • 3
    Mix all the other ingredients in another bowl.
  • 4
    Grease and flour 2 cupcake baking trays. You can use cupcake cups if you want.
  • 5
    Pour 2-3 tablespoons dough for each cupcake, and bake for 40 minutes.
  • 6
    Let cool for 20 minutes before serving.
  • The muffins are ready when you insert a knife through them and it comes out clean.

Expert Tips

  • You can serve these muffins warm with whipped cream on the side, for an easy dessert.
  • If you can’t find pichuberries, use gooseberries or any other berries.
  • You can also use applesauce instead of pureed pichuberries (or half of each), and only use the pichuberries sliced.
  • Store in an air tight container for up to 3 days.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • If you’ve ever visited my country and mingled with the locals, then you have probably seen it with your own eyes: Peruvians are very strong people. Their almost superhuman strength is in part genetic, (just one look at their short but sturdy bodies proves this), but a lot can also be said about their powerful diet. Products that are now sold across the world for their health-enhancing properties, such as quinoa, amaranth, camu camu, maca, and lucuma, have been consumed on an almost daily basis for centuries in Peru. This is exactly what San Francisco-based nutritionist Manuel Villacorta, and his co-writer, Jamie Shaw, address in their new cookbook “Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes.” When I met Manuel I was immediately drawn to his food philosophy. He doesn’t believe in strict diets, and instead embraces cooking at home, using fresh ingredients only, and taking time to eat and enjoy every meal. The 101 mouth watering recipes of this new book are completely wholesome, without ever losing their fun and creative qualities. I honestly want to try them all (well, at least the vegetarian ones!), and today I took the first step with these muffins, inspired by his hearty quinoa and pichuberry bread. The first of many!

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