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Cranberry Angel-Food Muffins

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"These muffins — which happen to be fat-free — have a wonderful light texture. It's worth the effort to sift the flour three times to get the right consistency. Tart cranberries punctuate the airy cake and make for a festive treat around the holidays — but I like these so much that I keep cranberries in my freezer all year so I can make them anytime."

List of Ingredients

◦  1 cup plus 2 tablespoons cake flour
◦  1½ cups sugar
◦  1½ cups (8 to 10 large) egg whites
◦  1¼ teaspoons cream of tartar
◦  ½ teaspoon salt
◦  1 teaspoon pure vanilla extract
◦  Grated zest of ½ orange
◦  1 cup fresh or frozen cranberries, coarsely chopped in a food processor


Recipe

Heat oven to 375 degrees. Line a muffin pan with 12 paper liners.

Sift the flour with ½ cup of the sugar into a bowl. Sift the mixture two more times.

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on low speed until they are foamy and look like bubble bath, about 30 seconds. Add the cream of tartar and the salt, and continue whipping on medium speed for about 1 minute. Gradually add the remaining 1 cup sugar and whip until soft peaks form. With a rubber spatula, fold in the sifted flour mixture until almost incorporated. Then fold in the vanilla, orange zest, and chopped cranberries.

Fill the cupcake wrappers three-quarters full with batter.
Bake for 15 to 20 minutes, until the muffins are puffed, cracked, and slightly browned on top. Remove from the oven, unmold, and let cool on a wire rack before serving.


Makes 12 muffins