Lychee Muffins Vegan Recipes

LYCHEE, MINT AND ELDERFLOWER MOCKTAIL

Steps:

• You can adjust this recipe depending on how many mocktails you'd like to make. If just making for a few people you can use half the can of lychees and juice, or if you're making for more then use the full can, but reserve some lychees for decoration. Add them and the remaining ingredients to a blender except for the lemon lime and bitters drink.
• Use the pulse button on your blender to make it into a nice crushed ice consistency. If you like it a bit runnier that's fine too - adjust the amount of ice to your taste. You can't really go wrong. It's going to taste amazing anyway!
• Pour the mixture into cocktail glasses - about 3/4 full. Then top up with the lemon lime and bitters drink. Decorate with reserved lychees and mint. Enjoy!

LYCHEE MUFFINS

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.

LYCHEE MUFFINS (VEGAN)

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.