What in the world is Aquafaba ? it is the viscous water in which chickpeas have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in muffins and other baked goods. You can freeze the excedent aquafa for other recipes.
- 2 and 2/3 cups all-purpose flour
- 2 tbsp poppy seeds
- 2 and 3/4 tsp baking powder
- 1/3 cup aquafaba
- 1/3 cup canola
- 3/4 cup granulated organic sugar
- 1 cup soya milk
- 1 and 1/2 tsp vanilla extract
- 3/4 tsp teaspoon pure lemon extract
- 1 tbsp lemon zest (approximately 2 lemons)
- Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil.
- Combine the flour, poppy seeds, baking powder in a bowl. Mix well and set aside.
- Take a separate medium bowl, add the aquafaba and, using a large whisk, whisk it until it is frothy, about 3 minutes. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract, 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. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 15 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.
Cristina for Peas and Peace