If you love lychee, you are sure to love these muffins. They have a very light sweet lychee taste.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
9
Yield:
9 muffins
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

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  • 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.

Nutrition Facts

194 calories; protein 2.2g; carbohydrates 30g; fat 7.5g; cholesterol 38.7mg; sodium 111.4mg. Full Nutrition
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