Hello lovely people,
So what better way to start the week than to share with you some breakfast muffins? Yep, you read it right. Muffins. For breakfast.
This recipe belongs to the talented Zsu Dever, author of the recent book Aquafaba. And now you ask: Aquafaba? What the hell is that? Well, let me put it this way: it’s the most innovative and amazing discovery made in the vegan baking world.
“The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.
Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.”
I know, right? A-ma-zing.
Ever since I discovered Aquafaba, I’ve been trying some things here and there. There’s a huge community on Facebook sharing all hits and misses along with very useful tips.
However, I felt I needed a proper guide to help me get started in the Aquafaba world. Cooking from chickpea liquid is quite frightening, after all. That’s when I discovered Zsu’s book.
My sister gave it to me as a birthday present just a week ago and this was my first recipe. The muffins turned out so light and delicious, I knew I had to somehow share them with you. And Zsu agreed to let me share this recipe with you. So enjoy!
The lemon is subtle if you use only the zest, so if you love it with more of a lemon punch, add the optional extract.
(From Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.)
- 2 2/3 cups unbleached all-purpose flour
- 2 tablespoons poppy seeds
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/3 cup aquafaba (see Note)
- 1/3 cup canola or other neutral oil
- 3/4 cup plus 2 tablespoons granulated organic sugar
- 1 cup nondairy milk
- 1 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon pure lemon extract, optional
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 3 tablespoons coarse or raw sugar
- Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil. Set the tin aside.
- Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Mix well and set aside.
- Place a separate medium bowl on a folded kitchen towel. Add the aquafaba and, using a large whisk, whisk it until it is frothy, about 1 minute. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract (if using), and zest and whisk well.
- Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
- Fill the wells about three-quarters full with the batter and sprinkle the coarse sugar on top. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 17 to 20 minutes.
- Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.
Makes 12 muffins
Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.
- I actually cut the recipe in half the first two times, and it worked perfectly fine.
- I used a pre-made mixture of lemon zest and lemon oil and was very generous about it, as Zsu advises.
- Ah, and I used rice milk which I found it’s a perfect match with lemon.