Lychee Blueberry Muffins

September 10, 2015

2 cups unbleached flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. salt
2 eggs
1 cup reduced fat milk
¼ cup canola oil
½ cup brown sugar
1 tsp. vanilla
2 Tbsp. applesauce
1/3 cup fresh lychees, drained and chopped
¼ cup fresh blueberries

Preheat oven to 350 degrees. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt. In a medium bowl, beat the eggs, milk, oil, brown sugar, vanilla, and applesauce until smooth. Stir liquid mixture into dry ingredients. Add lychees and blueberries and mix until blended. In a greased muffin pan, fill each cup about half full. Bake at 350 degrees for 20-25 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Cool on rack when done. Yields 12 muffins.


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