Lychee Muffins recipe
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- 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
Nutrition Info
- 193.7 caloriescarbohydrate: 30 gcholesterol: 38.7 mgfat: 7.5 gfiber: 0.4 gprotein: 2.2 gsaturatedFat: 4.5 gservingSize: -sodium: 111.4 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Lychee Muffins
Directions
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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.