Lychee Muffins Vegan Recipes
LYCHEE MUFFINS
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
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)
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
SAVORY VEGAN VEGGIE MUFFINS
Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.
Provided by julie hammond
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g
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