Angelfoodpineappleorangemuffins Recipes

WW PINEAPPLE MUFFINS OR CAKE

Steps:

• Stir pineapple into dry cake mix.
• Pour into greased muffin tin or angel food pan.
• Bake per package directions.

ANGEL FOOD MUFFINS WITH VARIATIONS

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.

ANGEL FOOD PINEAPPLE ORANGE MUFFINS

Steps:

• Preheat oven to 350°F.
• lLine muffin pans with 24 paper liners or spray with Pam.
• Combine first 3 ingredients and mix well.
• Blend rind in at the end.
• Fill muffin cups approximately 3/4 full.
• Bake approximately 15 minutes.