I came up with this recipe by accident, but fell in love with the flavor profile. The lychees are so unexpected and delicious in muffins, and that bit of nutmeg adds a totally fall feeling.
Before I give you the recipe, quick explanation on this accidental recipe. A few months ago I decided to experiment with fresh lychee and wanted to make a sorbet. For those of you who’ve never worked with fresh lychee, they have a tough inedible skin that is kinda awkward to remove. I tried a few different methods I found via Google, but eventually just crushed each one gently in my hand, then removed the skin. Getting through a dozen or so took forever, so I decided to give up on the sorbet, chopped the lychee and threw them into an easy muffin batter.
The results were these delicious muffins, and since your baking the fruit it really doesn’t make a difference weather you use fresh or canned lychee.
3/4 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut flour
1/4 c raw sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp poppy seeds
1/8 tsp fresh nutmeg
1/4 tsp kosher salt
1 1/4 c coconut milk
2 Tbsp olive oil
1/2 c chopped lychees
1/4 c water
1. Prep your fruit by either peeling and chopping fresh lychee, or straining a can of canned fruit.
2. Combine dry ingredients.
2. Measure coconut milk, then add egg, olive oil, and water. Stir, then add to dry ingredients.
3. Before the muffin batter is fully mixed, and lychee fruit, then fold until everything is incorporated. But do not over mix.
4. Divide batter into 8 to 12 pre lined muffin cups.
5. Bake at 375 fahrenheit (350 convection) for 17 to 22 minutes or until nicely browned.