2 cups of all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. of salt
2 eggs
1 cup of milk
1/4 cup of vegetable oil
1/2 cup of packed brown sugar
1 tsp. vanilla extract
Topping
1/4 cup of butter or margarine, melted
1 cup of chopped lychees
In a large bowl, combine flour, baking powder, cinnamon and salt. In another
bowl, beat the eggs, milk, oil, brown sugar and vanilla until smooth. Stir
into dry ingredients just until moistened. Into each greased muffin cup, spoon 1 teaspoon
butter, 1 teaspoon of brown sugar and 1 heaping tablespoon of lychees.
Top each with 1/4 cup of batter. Bake at 350 F for 25-30 minutes or until muffins test done.
Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.
Yield: 1 dozen
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