Count me among those who were eager to get a copy of Zsu Dever’s latest cookbook Aquafaba from Vegan Heritage Press. Zsu has been involved in the restaurant business most of her life, as she hails from a long line of culinary professionals and restaurateurs. Zsu is a passionate vegan, who lives in San Diego, CA, with her three children, the family’s three felines, and her one husband! No doubt about it, the humans in her family eat very special food! I am so pleased to offer a recipe from the many wonderful choices in Zsu’s new book. In addition to giving us detailed information and clear instructions on using bean water, a.k.a aquafaba, in savory and sweet recipes, we get some new ways to use up those chickpeas!
The scope of the recipes is terrific. I hadn’t decided which of the sweets I’d try first, but you won’t be surprised that I wanted to try the brownies. Has anyone made them yet? Well, as I was time challenged to get to Los Angeles to visit my family, I choose the quickly-made, no-mixer-needed, Lemon Poppy Seed Muffins. Believe me, I was in awe of the domed, gorgeous muffins that came out of my oven. I gave some away to neighbors and everyone agreed that they are fantastic. I think they are very adaptable too, and will try the recipe as a base recipe. I’ll let you know.
I have a copy of Aquafaba for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on October 11th. Good luck!
Lemon Poppy Seed Muffins
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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’ve made aquafaba mayonnaise. Not successfully, unfortunately.
I have not made Aquafaba mayo but know its done. Zsu has a recipe. Will you try again?
Always find Fran’s content relevant.
Thank you Susan. I hope my content will continue to interest you!
I made aquafaba meringue cookies. They were so light and airy. They melt in your mouth like cotton candy!
I haven’t used aquafaba in a recipe yet but I these muffins are looking pretty good! I think it’s time to give aquafaba a try!
No, I haven’t made anything with Aquafaba yet. I am looking forward to trying the the brownies and the pound cake. I tried a few of recipes several years ago and was so disappointed; I figured that I’d just have to do without my favorite desserts.
Not yet. I have the meringue’s recipe but have not yet had the occasion.
I have never cooked with Aquafaba. Maybe I am a bit intimidated by it, but I should jump in the boat and start using the miraculous bean liquid.
This is a good recipe to use as starter.
I will give it a try.
I hope you do!
I’ve made chocolate chip cookies!
I haven’t yet but have been interested for some time. Made and froze some of my own, and belong to the FB group.
The first time I used aquafaba I made meringues.
The meringues are amazing!! Did you enjoy making the meringues
I had a miserable experience trying to make aquafaba mayonnaise when I first heard about it. Last month, I got brave, tried an aquafaba recipe again, and made an amazing marshmallow fluff. I was so surprised it worked. It separated after the first day, so I put it back in the mixer and it fluffed right up again.
I think the fact that aquafaba meringue can be rewhipped is awesome.
I have not used aquafaba yet….but I am looking forward to learning how to use this ingredient! Thanks!
We haven’t yet but we look forward to trying it out!
I haven’t had a chance yet to try cooking with aquafaba but I’m hoping to try some recipes over the holidays!
I have been wanting to bake with aquafaba but haven’t yet. I am going to start with this recipe. Thanks!
I’ve only tried my hand at meringues, but I’d love to try other recipes! <3
I’m intrigued with the idea of using simple bean juice as an egg replacement. I’m vegan, so this opens up a lot of options.
Congratulations Joan K!!
Thank you for hosting the giveaway, Fran! You are the best!
Zsu Dever
I think you are amazing Zsu. Thank you for the great book!
I’m so looking forward to your dessert course, Fran! And so are all the swim coaches at my job (I’m an admin for a swim team) because I promised to bake and bring all my assignments!
hi Evelyn! I am looking forward to seein gyou in the Essential Vegan Desserts Course! Your colleagues will be very happy- guaranteed!