Lychee Muffin

Yesterday evening, I suddenly have the urge of making lychee muffin, especially for my dearest mom because it is one of her favourites.

I got this recipe from Oi Lin in her new cookbook titled "Delicious Asian Baked Treats".

http://www.boostprints.com/Delicious_Asian_Baked_Treats.html

Ingredients :

80g of unsalted butter
120g o cake flour
1/4 teaspoon salt
1 teaspoon baking powder
130g canned lychees
1 egg
90g of castor sugar
1 teaspoon vanilla essence
4 tablespoons lychee juice

Methods :

1. Slice butter and melt in the microwave oven for a few seconds till the butter melts. You can even melt over low heat on the stove.

2. Sift flour, salt and baking powder. Mix well.

3. Cut lychees into small pieces. Use a paper towel to pat them dry and add 1/4 o the 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 a medium high speed for three minutes till pale-coloured and tripe in volume. Add essence, juice and melted bugtter and stir gently with a spoon.

5. Fold flour mixture into egg mixture gently with a spatula or a large spoon. Fold in the tossed lychee into the flour mixture.

6. Line the muffin tray with paper cases and spoon the mixture into the muffin tray and top with the remainding lychee.

7. Preheat the oven to 170C. Bake for 25 minutes till golden brown. The muffin are done when an inserted toothpick comes out clean.