The Recipe i used is as shown below:
Luciously Moist Lychee Muffins
Ingredients:
80g unsalted butter
120g cake flour
1/2 tsp salt(do not put if using salted butter)
1 tsp baking powder
130g canned lychees
1 egg
90g caster sugar
1 tsp vanilla essence
4 tbsp lychee juice (syrup from canned lychees)
Method:
1) Slice butter and melt it in microwave oven for a few seconds. Or melt over low heat on the stove.
Remove butter from the heat source when half of it has melted (Do not overheat). Mash remaining lumps of butter. Set aside to cool.
2) Sift flour, salt (if use unsalted butter) and baking powder. Mix well.
3) Cut lychees into small pieces. Use a paper tower to pat them dry. Add 3/4 lychees to the flour mixture. Toss lightly to coat. Leave the lychees in the flour mixture.
4) Beat egg and sugar in a mixer at medium high speed for three minutes till pale-coloured and triple its volume. Add essence, juice and melted butter. Stir gently with a spoon.
*I don't have a electric mixer so i used a hand whisk*5) Fold flour mixture (together with the lychees) into egg mixture gently with a spatula.
6) Set mixture aside for 30 mins to allow it to thicken.
7) Preheat oven to 170deg. Line muffin tray with paper cases.
8) Fill the paper cases with as much mixture as you can without it spilling to the sides (I filled up to the ream of my paper cups). Sprinkle some lychee pieces on top.
9) Bake for about 25 mins till golden brown / when inserted toothpick comes out clean.
Special Notes:
* Do not overheat the butter as its flavour will be altered.
* Do not replace lychee juice with milk or water as lychee juice intensifies the lychee flavour in these muffins.
* Patting the lychees dry and tossing them in flour prevent them from sinking to the bottom of the muffins during baking.
Do give it a try as is very easy!!
Alfred Ratings:
3.5 *
Reasons: The taste is nice but abit sweet!
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