Lychee Muffins Vegan Food

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.

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.