Up until yesterday I had no idea that there was even something called inca berries so if you're in a similar boat, then this post is for you.
Inca berries are a native fruit from South America, most closely related to cape gooseberries. They are soft and chewy - slightly sweet with a tart finish. Apparently they are considered a super food - high in fibre and antioxidants. As a bonus they are organic and preservative free.
I've also read that they partner well with chocolate but I'll test that out another day. For my first dish I decided to take advantage of its healthy traits and add them to a simple muffin.
Apple and Inca Berry Muffins
Makes 6 large muffins
300 grams plain flour
1 tablespoon baking powder
60 grams soft brown sugar
2 granny smith apples, peeled, cored and diced
100 grams inca berries
1 cup milk
80 grams butter, melted and cooled
Sift the flour, baking powder and sugar into a bowl. Stir through the apples and inca berries.
In a small bowl, whisk together the egg and milk - pour this into the dry ingredients, followed by the melted butter. Stir this until just combined being careful not to over mix the batter.
Divide the mixture into 6 large muffin cases.
Bake in a preheated 170°C oven until golden and cooked through, about 25 minutes. Place the muffins on a wire rack to cool.