Quarantine Baking: Scavenging in the Baking Aisle
Whole Wheat Blackberry Muffins
I'm sure you won't be surprised when I tell you that when I went to get stocked up at the grocery store for my social distancing, there were NO EGGS and only a few small bags of AP Flour.
So I left the baking aisle with a massive bag of whole wheat flour and 3 tiny bags of AP flour, telling myself that "whole wheat flour isn't so bad, I can make this work! I have to make this work...".
Making the most of my forced time at home I'm looking forward to the baking projects ahead. Maybe just some small batch stuff because let's be honest, my husband and I aren't getting THAT much exercise and I want to make sure I still fit into my jeans if I chose to ever put them on again.
This bake was inspired by trying to stretch the life of my small All Purpose flour stash, while experimenting with some egg substitutes. And since these are quarantine times you know I have plenty of cans of CHICKPEAS!!! This is my official endorsement of aquafaba.
Aquafaba: The thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas. - Bon Appetit Magazine
I used 3 Tablespoons of aquafaba for every egg in this recipe. I was actually shocked at the texture of these muffins. They came out light and fluffy with a fine crumb 👌And ya know what, very tasty for whole wheat!
This is also a great recipe for using up any frozen fruit (these were frozen blackberries from awhile ago). Oh, what was that? You let your uneaten fruit rot in the the fridge and then throw it out? Stop throwing your money away and just throw those berries in the freezer!
Hope you're finding ways to entertain yourself during this weird time and if not, bake some muffins :)
Whole Wheat Blackberry Muffins
Makes 9 Muffins (I was trying to make 6 🤷🏻♀️)
3/4 Cup Sugar
5 Tbsps Aquafaba
3/4 Cup Oat Milk
3/4 Cup Unsalted Butter, Melted
1 Tsp. Vanilla Extract
3/4 Cup Whole Wheat Flour
3/4 Cup AP Flour
1/2 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/4 Tsp. Kosher Salt
1 1/2 Cups of Blackberries (Or the fruit of your choice)
Set oven to 350℉ with rack in the middle of your oven.
In a bowl whisk together sugar and aquafaba. Then slowly mix in milk, butter and vanilla.
In a separate bowl stir together both flours, baking powder, baking soda and salt.
Add wet mixture to dry mixture and gently fold ingredients together until only a few dry clumps remain.
Add fruit and fold to combine, being mindful to not over mix (this will cause tough muffins).
Grease or line muffin tin and fill with mixture 3/4 of the way in each cup.
Bake muffins for 15-20 minutes, until when poked with a toothpick/knife it comes out clean.
Let muffins cool in pan for 5 minutes before removing and placing on a wire rack to cool completely.
*To add extra sweetness, top with vanilla glaze once cooled completely.
Mix 1 cup of powdered sugar with 1-3 Tbps of milk until you acquire the desired consistency.