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Ingredients

1 cup cake flour 1 teaspoon baking powder 1 (11 ounce) can lychees, drained ½ cup white sugar 1 egg ⅓ cup butter, melted 1 teaspoon vanilla extract

Nutrition Info

193.7 calories carbohydrate: 30 g cholesterol: 38.7 mg fat: 7.5 g fiber: 0.4 g protein: 2.2 g saturatedFat: 4.5 g servingSize: - sodium: 111.4 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

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.

9 muffins

If you love lychee, you are sure to love these muffins. They have a very light sweet lychee taste.