Lychee Muffins (Vegan)

selfmadegirl's Note:

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!

• Total Time: 28 mins
• Prep Time: 8 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 ½ cups cornmeal
• 1 ½ cups whole wheat flour
• ¼ teaspoon salt
• ¼ cup brown sugar
• ¾ teaspoon baking soda
• 1⁄8; cup canola oil
• 1⁄8; cup unsweetened applesauce
• ½ cup soymilk
• ½ 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
• ¼ cup shredded coconut

Directions:

1. Preheat oven to 400 degrees.
2. Mix all dry ingredients in a large bowl except for the shredded coconut.
3. Mix all wet ingredients in a separate bowl.
4. Add mixed wet ingredients to the dry ingredients, mix until just moistened.
5. Fill muffin tins, and sprinkle with shredded coconut.
6. Bake for 20 - 25 minutes.

Reviews

[FLKeysJen]

Lychees are one of my favorite fruits and I've been wanting to try these muffins for a long time! I was disappointed because they taste like corn muffins. I did not detect the coconut at all and the bits of lychee got lost in the overwhelming "corn muffin" flavor. I love the idea!