A recipe from my favourite magazine Food & Travel Magazine Mar 2010 issue. Moist & light texture. I omitted out the sugar as I think the lychee syrup is sweet enough.
Ingredient- 250gm self-raising flour
- 1/4cup sugar (I omit this)
- 1 cup natural yoghurt
- 1 cup canned lychee syrup
- 1 cup lychee, drained & diced
- 1 egg, lightly beaten
- 100gm butter, melted
- Combine yoghurt, lychee syrup and egg. Mix well. Stir in melted butter.
- Sift flour over the butter mixture. Fold till just combined. Do not overmixed.
- Fold in chopped lychees.
- Spoon batter into muffin case. Bake in preheated oven at 180deg cel for 25mins.
8 comments:
I love, love lychee! And I love lychee flavored things. Thanks for this recipe!
can i know how much does this serve
wwen...this depends on the size of cupcases u are using, big one abt 6 or small 12 muffins..
Hi Peng , love your recipes can't get enough of them ! Your horlicks dog cookie was easy and yummy . this lychee recipe you mentioned first step "combine" .. It means mix with handwhisk or electric blender?
Just use a hand whisk will do :)
Hi ! I love lychee and your muffins looked delish ! Do I need to still squeeze the lychees dry from the syrup ? Happy Monday ! Anna
Anna Sim...just let it drain over a sieve no need squeeze :)
Thank you for replying my question ! I am going to try this over the weekend !
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