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
- 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.
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.