Lychee Muffins (Vegan)

Submitted by selfmadegirl

"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!"

 

• Ready In: 28mins
• Ingredients: 14
• Yields: 12 muffins
• Serves: 12

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

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!