Lychee Muffins Vegan Recipes

Steps:

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

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.
• Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.

Steps:

• Preheat oven to 350°F.
• Lightly oil muffin pan with canola (or use paper muffin cups.).
• Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
• Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
• Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
• Fold in the blueberries.
• Spoon into muffin pan, filling each cup about 3/4 full.
• Bake 20-25 minutes. (Check for clean toothpick.).
• Let sit 5 minutes before removing from pan.