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    Blueberry Angel food Muffins

    Source of Recipe

    Macklinda

    List of Ingredients

    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


    Glaze:
    3 tablespoons lemon juice
    1 cup confectioners' sugar


    Recipe

    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.
    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.

    Preparation:
    Stir the ingredients together until smooth.
    Dip the tops of the muffins into the glaze.


 

 

 


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