Have you wondered how you’ll ever make a vegan meringue for a lemon meringue pie? Or those meringue cookies that dissolve the moment you put them in your mouth, except you no longer eat eggs? Yup, me too. But it is possible. The secret? Aquafaba, or the liquid that comes from cooking chickpeas and other beans. Don’t believe me? It’s true!
The word has been out for a couple of years online, and now you can have the tips, tricks and recipes in one place: Aquafaba by Zsu Dever. Zsu has written the ultimate aquafaba cookbook, with information on how to make it, recipes ranging from cheeses to baked goods to marshmallows and more, and even includes a chapter on how to use up all of the chickpeas left once you use the liquid!
Today I get to share the recipe for Zsu’s amazing Lemon Poppyseed Muffins and give away a copy of the book!
To win a copy of Aquafaba, just leave a comment telling what you’d like to to make using aquafaba to replace egg whites. Entries will close on Sunday, November 6 at midnight Pacific Time, and I’ll announce the winner on Monday, November 7. (US residents only)
LEMON POPPY SEED MUFFINS
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.