Lychee Muffins Recipes

LYCHEE MUFFINS

Lychee Muffins image

If you love lychee, you are sure to love these muffins. They have a very light sweet lychee taste.

Provided by Jessie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 9

Number Of Ingredients 7

Ingredients

1 cup cake flour
1 teaspoon baking powder
1 (11 ounce) can lychees, drained
½ cup white sugar
1 egg
⅓ cup butter, melted
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Mix cake flour and baking powder together in a large bowl.
Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel; cut into small pieces. Add 3/4 of the pieces to the flour mixture; toss lightly.
Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture; stir batter until just moistened.
Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 30 g, Cholesterol 38.7 mg, Fat 7.5 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 111.4 mg, Sugar 11.3 g

LYCHEE MUFFINS (VEGAN)

Lychee Muffins (Vegan) image

This is an interesting recipe adapted from one posted on celineyum.blogspot.com It's the first time I've seen lychee's used in muffins!

Provided by selfmadegirl

Categories Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1/4 cup brown sugar
3/4 teaspoon baking soda
1/8 cup canola oil
1/8 cup unsweetened applesauce
1/2 cup soymilk
1/2 cup light coconut milk
20 ounces lychees (drained, chopped into small pieces)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 cup shredded coconut

Steps:

Preheat oven to 400 degrees.
Mix all dry ingredients in a large bowl except for the shredded coconut.
Mix all wet ingredients in a separate bowl.
Add mixed wet ingredients to the dry ingredients, mix until just moistened.
Fill muffin tins, and sprinkle with shredded coconut.
Bake for 20 - 25 minutes.

Nutrition Facts : Calories 192.6, Fat 4.2, SaturatedFat 1, Sodium 146.3, Carbohydrate 36.6, Fiber 3.8, Sugar 12.7, Protein 4.2

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