Best 2 Lychee Muffins Recipes
Lychee muffins are a delicious and refreshing treat that can be enjoyed for breakfast, lunch, or as a snack. They are made with fresh lychees, which give them a sweet and tropical flavor. Lychee muffins are also moist and fluffy, thanks to the addition of buttermilk and eggs. With just a few simple ingredients, you can easily make these delicious muffins at home.
Check out the recipes below so you can choose the best recipe for yourself!
LYCHEE MUFFINS (VEGAN)
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
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
PRUNE MUFFINS
I love this little muffin!! A grand prize winning recipe by Betty Watts of PEI, source: Saltscapes magazine, Canada's East Coast Magazine. Betty says these muffins are best served the day after they are made, I like them anytime, especially warm from the oven! I have updated the directions as the result of the first review. I often add 1/2 cup of chopped pecans to the dry ingredients, I love nuts!
Provided by Elly in Canada
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
- In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
- In a bowl blend together beaten egg, sour cream and melted butter.
- Add to dry ingredients and stir just until well blended, but do not overmix.
- Batter will be firm like a stiff drop cookie dough.
- Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
- Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
- Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
- While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
- Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
- Delicious!
Tips:
- Use fresh lychees for the best flavor. If using canned lychees, be sure to drain them well.
- To make sure the muffins are moist, don't overmix the batter. Mix just until the ingredients are combined.
- If you don't have a muffin pan, you can also bake the muffins in a greased 9x13 inch baking pan. Just adjust the baking time accordingly.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- For a more tart muffin, add an extra 1/4 cup of lemon juice to the batter.
Conclusion:
Lychee muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, flavorful, and have a beautiful pink color. Whether you are looking for a quick breakfast, a sweet snack, or a dessert to impress your friends, these muffins are sure to hit the spot.
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