Lychee Muffins Recipes

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

PRUNE MUFFINS

Prune Muffins image

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

Ingredients

1/2 cup pitted prunes, chopped (press down in measuring cup to make a full 1/2 cup)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup white sugar
1 large egg, beaten
1/2 cup sour cream
1/3 cup butter, melted
1/4 cup butter, melted
1/2 cup white sugar
1 teaspoon cinnamon

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!

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