LYCHEE MUFFINS (VEGAN)

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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

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

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