Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup canned lychee, drained and chopped
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the coconut milk, vegetable oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped lychee.
6. Spoon the batter into the muffin liners, filling each about 2/3 of the way full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 192
Fat: 8g
Carbohydrates: 28g
Protein: 3g
Sodium: 170mg
Sugar: 14g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Canned lychee can be substituted with fresh lychee or other canned fruit.
Variations:
- Add 1/2 cup chopped macadamia nuts for a crunchy texture.
- Use almond extract instead of vanilla extract for a nutty flavor.
- Add 1/4 cup chocolate chips for a sweet surprise.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Shredded coconut
- Chopped lychee
- Fresh mint leaves
Pairings:
- Hot tea or coffee
- Fresh fruit salad
Suggested side dishes:
- Scrambled eggs
- Bacon or sausage
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the muffins are too wet, try reducing the amount of coconut milk by 1/4 cup.
Food safety advice:
- Make sure to properly drain and chop the canned lychee before adding it to the batter.
- Store leftover muffins in an airtight container to prevent contamination.
Food history:
Lychee is a tropical fruit native to China, and is often used in Asian cuisine. Coconut is also commonly used in tropical cuisine, and is a staple in many island cultures.
Flavor profiles:
These muffins have a sweet and tropical flavor, with hints of coconut and lychee.
Serving suggestions:
Serve these muffins for breakfast or as a sweet snack.
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