Today a savory recipe: savory muffins with aquafaba and pesto.
If you follow me and read my recipes, you will have understood that I have fallen in love with aquafaba, I never throw it away anymore and I use it very often to make lots of recipes both sweet and savory.
For those who don’t know it, aquafaba is the cooking water of legumes, more specifically chickpeas and beans, which behaves just like egg whites and that’s why it is used, especially by vegans, to replace them in various preparations.
For an easy success, it’s better to use the liquid found in chickpea cans because they have the right amount of protein needed to whip it up. Moreover, the aquafaba must be very cold to make it swell properly.
This time I used chickpea liquid to make fantastic muffins with aquafaba and pesto, they are delicious, soft and fragrant and perfect for an aperitif or snack. They are easy and quick to replicate and I assure you that you will love them.
Now, let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 114.80 (Kcal)
- Carbohydrates 15.93 (g) of which sugars 0.81 (g)
- Proteins 2.88 (g)
- Fat 4.71 (g) of which saturated 0.85 (g)of which unsaturated 3.69 (g)
- Fibers 0.81 (g)
- Sodium 105.18 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 9 muffins
Below you will find the links of the ingredients used
- 1 1/2 cups all-purpose flour
- 3.5 oz Aquafaba
- 2 tsp instant yeast for savory preparations
- 1/4 tsp fine salt
- 1 1/2 tbsp olive oil
- 1/4 cup milk
- 1/4 cup pesto
Tools
Below you will find the links of some tools used to make the recipe
- 1 Scale
- 1 Spatula
- 1 Mixer
- 1 Stand Mixer
- 9 Cupcake Liners
- 1 Muffin Pan
- 1 Bowl
Let’s Make Savory Muffins with Aquafaba and Pesto Together
To make these muffins, we need pesto, you can use one of those available in stores or make it at home following my recipe.
Then we need slightly whipped aquafaba, not stiff peaks, you can use the cooking water of dried chickpeas or the liquid found in store-bought cans, preferably glass ones.
Now let’s see how to make the batter for savory muffins with aquafaba and pesto.
In a bowl (or stand mixer), whip the aquafaba, meanwhile, in another bowl mix the flour, instant yeast, and salt, then add the milk and mix.
At this point, add the oil and pesto and mix again, now you can incorporate the whipped aquafaba a little at a time and gently fold from the bottom to the top.
Place the cupcake liners in the muffin pan and, using two spoons or an ice cream scoop (the one that makes the balls), fill them with the batter up to 2/3.
Bake in a preheated oven at a temperature of 356°F (180°C) for 25/30 minutes. Remove from the oven and let them cool slightly before enjoying them. Meanwhile, take a photo of your savory muffins, post it on social media tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know which pesto you used.
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These muffins are also great made with whole wheat flour or by choosing a different type of pesto, such as a red pesto.
