Angel Food Muffins
Central Florida is flat except for a few areas. A couple dozen miles west of Orlando you start seeing some elevation, and it is such a refreshing sight it makes you slow down your car to admire the contrasting scenery. On top of one beautiful hill near Clermont lies the only winery in the vicinity. A charming estate named Lakeridge that produces different varieties of Muscadine grapes and presses mostly sweet and semi-dry wines.
Lakeridge hosts quite a few events throughout the year such as craft and music festivals as well as grape harvest and stomp festivals. Last weekend they had a jazz festival featuring different local artists. We spent most of our day on the vineyard green under the shade of a sprawling oak tree. We ate lunch (lamb gyro for me), relaxed and chatted until late afternoon. It was a gorgeous breezy day, probably one of the last before the heat arrives.
That same weekend, we also celebrated John’s birthday. I bought him super comfy shoes and made him angel food cupcakes that I saw in Saveur a few weeks ago. I skipped the frosting and topped them with macerated strawberries. The birthday boy was happy.
ANGEL FOOD MUFFINS RECIPE
Yield: 12 muffins
Prep Time: 5 MIN
Cook Time: 25 min
¾ cup cake flour
½ cup confectioners' sugar
6 egg whites
¾ teaspoon cream of tartar
½ teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup Sliced strawberries
1 tablespoon honey
½ tablespoon rosewater or orange juice/liqueur (optional)
Preheat the oven to 325 Fahrenheit. Line a muffin tin with paper cups.
In a bowl, sift together the flour and confectioners' sugar; set aside.
In the bowl of a stand mixer fitted with a whisk, beat the egg whites, cream of tartar, and salt on medium-high speed until soft peaks form. Add the sugar and vanilla, and continue beating t to stiff peaks.
Add the flour mixture and gently fold until combined. Divide the batter among the twelve cups, filling them almost to the top. Bake until golden, 25 minutes. Let cool on a rack.
To make the strawberry topping, combine the strawberries with honey and rosewater (if using) in a bowl. Let them sit 10 to 20 minutes. Top the muffins with strawberries before serving.
Recipe adapted from: