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!
READY IN: 28mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups cornmeal
- 1 1⁄2cups whole wheat flour
- 1⁄4teaspoon salt
- 1⁄4cup brown sugar
- 3⁄4teaspoon baking soda
- 1⁄8cup canola oil
- 1⁄8
- 1⁄2cup soymilk
- 1⁄2
- 20
- 1teaspoon apple cider vinegar
- 1teaspoon vanilla extract
- 1teaspoon coconut extract
- 1⁄4cup shredded coconut
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DIRECTIONS
- 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.
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