Angel Food Muffins With Variations Recipes

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BASIC MUFFINS WITH VARIATIONS



Basic Muffins With Variations image

Make and share this Basic Muffins With Variations recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 14

1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup well drained pineapple (optional)
1 cup chopped walnuts (optional)
2 mashed ripe bananas (optional)
1 1/2 tablespoons orange zest (optional)
1 cup coconut (optional)
1 cup raisins (optional)

Steps:

  • Beat egg; add milk, oil and vanilla.
  • Stir in dry ingredients.
  • Spoon into muffin pan.
  • Bake at 375* for 25 minutes.
  • Variations: After mixing add the Variation ingredients.
  • Mix and match to get your favorite!

Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7

ANGEL FOOD MUFFINS WITH VARIATIONS



Angel Food Muffins With Variations image

Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.

Provided by Lvs2Cook

Categories     Quick Breads

Time 58m

Yield 12 muffins

Number Of Ingredients 7

nonstick cooking spray
1 cup cake flour or 1 cup all-purpose flour, plus additional for the muffin tins
1 cup sugar
8 large egg whites, at room temperature
1/2 teaspoon salt
1 teaspoon cream of tartar
2 teaspoons vanilla extract

Steps:

  • Position the rack in the center of the oven and preheat the oven to 350 degrees F.
  • Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
  • Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
  • Shake out excess flour by rapping the tin against the side of the sink.
  • Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
  • In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
  • Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
  • With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
  • Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
  • Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
  • Fold in half of the remaining flour mixture using the same technique.
  • Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
  • Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
  • Bake for 28 minutes, or until well browned.
  • Place the tins on a wire rack to cool for 45 minutes.
  • Gently rock the muffins back and forth to release them from the tins.
  • Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
  • CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
  • LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
  • ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
  • VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.

Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3

ANGEL'S FOOD CUPCAKES



Angel's Food Cupcakes image

A pillowy meringue frosting and white candy halos make these super-light cupcakes especially angelic. Use the leftover egg yolks to make lemon curd.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 15

Cooking spray
1/2 cup cake flour (not self-rising)
1/2 cup confectioners' sugar
Fine salt
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1 large piece crystallized ginger
Scant 1/4 cup white candy coating, such as Wilton Candy Melts
4 large egg whites, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
Fine salt

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
  • Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
  • Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
  • Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
  • Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
  • Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
  • For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
  • Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

BLUEBERRY ANGELFOOD MUFFINS



Blueberry Angelfood Muffins image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries
3 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Cake: Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
  • Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.

ANGEL FOOD CUPCAKES



Angel Food Cupcakes image

I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below.

Provided by Ceezie

Categories     Dessert

Time 25m

Yield 30-36 cupcakes

Number Of Ingredients 4

1 1/3 cups cold water
1/3 cup cornstarch, sifted
16 ounces angel food cake mix
1 teaspoon vanilla

Steps:

  • Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
  • Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
  • Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
  • Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
  • Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.

Nutrition Facts : Calories 62.3, Fat 0.1, Sodium 74.4, Carbohydrate 14.2, Fiber 0.1, Sugar 6.7, Protein 1.4

ANGEL FOOD CUPCAKES



Angel Food Cupcakes image

These come out very well, and are great with strawberries on top. Pretty too.

Provided by Gail

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Yield 12

Number Of Ingredients 1

1 (18.25 ounce) package angel food cake mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
  • Prepare batter as directed on the box. Fill muffin cups 2/3 full.
  • Bake for 15 to 20 minutes, or until done.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g

MUFFINS BASIC AND VARIATIONS



Muffins Basic and Variations image

Make and share this Muffins Basic and Variations recipe from Food.com.

Provided by _Pixie_

Categories     Quick Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil

Steps:

  • Grease 12 2 1/2-inch muffin cups.
  • Heat oven to 400 degrees F.
  • Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
  • Stir to mix well.
  • In a small bowl, beat egg with a fork.
  • Add milk and oil.
  • Add all at once to dry ingredients.
  • Stir mixture only until dry ingredients are moistened.
  • Batter will be lumpy.
  • Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
  • Bake 15 to 20 minutes, or until golden brown.
  • Remove from pan and serve hot with butter, jam or marmalade.
  • VARIATIONS:
  • GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
  • BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
  • Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
  • Add 1 cup mashed, peeled banana with the egg, milk and oil.
  • BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
  • ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
  • When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
  • CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
  • Serve hot with scrambled eggs and bacon for a special breakfast.
  • SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
  • Drop 1/2 t of your favorite jelly in center of batter.
  • Add batter to fill cup 2/3rds full.
  • Kids just love these as you will.
  • COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
  • For a snack have coconut muffins, butter and milk.
  • CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
  • Great with a steak and salad.

Nutrition Facts : Calories 551.5, Fat 31.3, SaturatedFat 5.4, Cholesterol 55, Sodium 902.6, Carbohydrate 57.8, Fiber 1.7, Sugar 6.5, Protein 10

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES



Angel Food Cupcakes with Whipped Cream and Berries image

Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups water
1 cup heavy whipping cream, well chilled
2 tablespoons granulated sugar
2 teaspoons vanilla bean paste
1 cup fresh raspberries
1 cup fresh blueberries
Powdered sugar

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
  • In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
  • Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
  • In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
  • Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

ANGEL FOOD CAKE III



Angel Food Cake III image

Classic angel food cake, light and tastes great by itself!

Provided by Krissyp

Categories     Desserts     Cakes     White Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
  • In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
  • Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g

BLUEBERRY ANGEL FOOD MUFFINS



Blueberry Angel Food Muffins image

I love angel food....and I love blueberry muffins....sounds like this is a perfect pair! Found this recipe on food network website. It gives credit to Gale Gand.

Provided by KaraRN

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest of, freshly grated
1 1/2 cups frozen blueberries (can use fresh also)
3 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Cake: Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
  • Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.

Nutrition Facts : Calories 336, Fat 0.3, Sodium 222.3, Carbohydrate 78.1, Fiber 1.3, Sugar 61.2, Protein 6.7

ANGEL FOOD PINEAPPLE MUFFINS



Angel Food Pineapple Muffins image

Provided by My Food and Family

Categories     Breakfast Bread Recipes

Time 1h15m

Number Of Ingredients 4

1 package angel food cake mix
1 large can crushed pineapple
1/2 cup coconut (optional)
1/2 cup chopped pecans (optional)

Steps:

  • Mix angel food cake mix with crushed pineapple. Stir until well blended. Add coconut and/or pecans if desired.
  • Place mixture in lined muffin cups.
  • Bake at 350 degrees F for 10 - 15 minutes or until light golden brown on top (color of toasted marshmallows).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From sizzlingeats.com


ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
2017-01-10 Preheat oven to 375°. Line a muffin pan with liners. In a large bowl, beat the cake mix and water on low speed for 30 seconds. Raise the speed to medium and beat for an additional minute. Add the batter to the liners and fill ¾-full. Bang the pans on the counter to remove air bubbles.
From bettycrocker.com


CRANBERRY ANGEL FOOD CAKE MUFFINS — UNWRITTEN RECIPES
2015-01-08 Makes about 18 muffins. Prep Time: 10-15 minutes; Bake Time: 15-20 minutes. Ingredients. 1 cup plus 2 tablespoons cake flour. 1 1/2 cups sugar. 1 1/2 cups egg whites, (about 8-10 eggs) 1 1/4 teaspoons cream of tartar. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 cup chopped cranberries, coarsely chopped in food processor (no need to defrost ...
From unwrittenrecipes.com


ANGEL FOOD CAKE CUPCAKES | READY SET EAT
Step four. In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!
From readyseteat.com


ANGEL FOOD CAKE IN A MUG - THE TYPICAL MOM
2021-02-12 Time needed: 1 minute. Angel Food Cake in a Mug. Combine ingredients. Add 3 tbsp of angel food cake mix into a large mug. Stir in 2 tbsp. of water and stir until combined. It will froth up a bit, do not overmix. Cook. Microwave for 1 minute. Enjoy as is or with a dollop of whipped topping on the top.
From temeculablogs.com


THE BEST HOMEMADE ANGEL FOOD CUPCAKES - LIFE LOVE AND SUGAR
2020-06-08 Set aside. Combine the egg whites, warm water, cream of tartar and vanilla extract and whip with a mixer on low speed until they get foamy. Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
From lifeloveandsugar.com


ANGEL FOOD CUPCAKES - HOW SWEET EATS
2012-01-31 Line a cupcake tin (or two) with cupcake liners. Preheat oven to 350 degrees F and place rack in the bottom third of oven. Using an electric mixer, beat egg whites until frothy. Once frothy, add in cream of tarter, then beat at medium speed until soft peaks form. This took me about 5-6 minutes.
From howsweeteats.com


ANGEL FOOD CUPCAKES {LIGHT + AIRY} | LIFE MADE SIMPLE
2021-12-15 PREP. Preheat oven to 350 degrees. Line one muffin pan with liners, set aside. BLEND. Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar. WHISK.
From lifemadesimplebakes.com


HEALTHY COCONUT PINEAPPLE ANGEL FOOD CAKE RECIPE*A MODERN …
2016-04-05 Combine ingredients in a mixing bowl. Just the contents of the Angel Food Cake mix box and a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it with a spoon). The mixture will start to froth & turn into an airy, fluffy bowl of deliciousness right before your eyes.
From moderndaygramma.com


ANGEL FOOD CAKE MIX MUFFINS - THERESCIPES.INFO
1 (18.25 ounce) package angel food cake mix Steps: Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups. Prepare batter as directed on the box. Fill muffin cups 2/3 full. Bake for 15 to 20 minutes, or until done.
From therecipes.info


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