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1
Position the rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
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3
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.
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4
Shake out excess flour by rapping the tin against the side of the sink.
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5
Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
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6
In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
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7
Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
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8
With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
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9
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.
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10
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.
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11
Fold in half of the remaining flour mixture using the same technique.
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12
Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
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13
Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
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14
Bake for 28 minutes, or until well browned.
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15
Place the tins on a wire rack to cool for 45 minutes.
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16
Gently rock the muffins back and forth to release them from the tins.
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17
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.
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18
CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
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19
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.
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20
ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
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21
VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.
