Churros Muffins Food

CHURROS

Steps:

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.

CHURRO PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the puff pastry sheets in half, then use a rolling pin to roll each half out to 24 inches long x 8 inches (60x20 cm) wide.
• Brush the puff pastry sheets with the softened butter, then carefully roll them up into tight logs. Cut the logs in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place the spirals in a muffin tin and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for another 15 minutes.
• Combine the sugar and cinnamon in a small bowl.
• Remove the muffins from the oven. Once cool enough to handle, roll in the cinnamon sugar mixture.
• Enjoy!

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

CHURROS

Steps:

• Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
• In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
• In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
• Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
• Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
• Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
• You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
• Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
• While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
• You could serve this churro recipe with mexican hot chocolate topped with whipped cream. What a treat.

CHOCOLATE CHURRO MUFFINS

Steps:

• Prepare bake cake mix following package instructions, stir in pieces.
• Bake as cake per cake mix instructions.
• While muffins bake, whisk together sugar, ground cinnamon and finely crushed Oreo cookies. Once muffins have baked, carefully remove from oven. Gently roll in Oreo, cinnamon sugar mixture to coat entire muffin.
• Place on serving and continue process with remaining muffins. Serve warm with a glass of milk.

CHURRO MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 24-cup mini muffin tin with cooking spray.
• In a large bowl, whisk together flour, baking powder and salt.
• Add brown sugar, 1/2 cup sugar and 1 teaspoon of cinnamon. Whisk to combine.
• Add egg, milk and 8 tablespoons butter and stir until the mixture is smoother.
• Scoop rounded tablespoons of batter into the greased muffin tin.
• Bake until a toothpick inserted into the center of the muffin comes about clean, about 12 minutes.
• Let muffins cool slightly in pan for about 5 minutes then carefully remove them from the pan.
• Mix the remaining 1/2 cup sugar and 2 tablespoons of cinnamon in a shallow bowl.
• Dunk each muffin in the remaining melted butter then toss in cinnamon-sugar mixture.

HOMEMADE CHURROS BITES - CHURROS MUFFINS

Steps:

• Add your choice of unsalted melted butter in a mixing bowl , add in the sugar , milk and cinnamon powder and give it a stir.
• Add in the flour and the baking powder and stir it well.
• Grease the egg bite molds .
• Fill the prepared tray about half full.
• Cover the egg bite mold with aluminum foil and place it on the trivet with 1 cup of water in the Instant Pot. Then it's 10 minutes on the "cake " setting, and 5 minutes natural release. After 5 minutes QR you can release the rest of the pressure and carefully remove from pot. Remove the foil .Put a plate on the tray and flip it they will slide right out.
• For Coating the Churros
• Melt some butter in a bowl.
• In a separate bowl, mix together sugar with the cinnamon. Remove the churro bites from the tray, dip each bites in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.

WHOLE EARTH CHURRO MUFFINS

Steps:

• Preheat the oven to 325°F. Line 6 muffin wells with liners, or use a silicone muffin pan with nonstick spray.
• In a medium bowl, whisk together the dry ingredients, then work in the cold butter cubes with your hands until combined.
• In a separate bowl, whisk together the wet ingredients, then add to the flour and butter mixture and mix until smooth. Spoon the batter evenly into the 6 wells, about 2 heaping tablespoons each.
• Use your spoon to gently round the tops. Combine Erythritol and cinnamon in a small bowl and mix with a fork or spoon. Sprinkle the topping evenly over all 6 muffins, either with your fingers or a small strainer.
• Bake until the top is lightly golden and a toothpickor knife inserted in the center comes out clean, 20 to 22 minutes. Allow to rest for 10 to 15 minutes before serving.

MINI CHURRO MUFFINS RECIPE

Steps:

• Preheat oven to 475 and grease a 24-cup mini muffin pan. Combine flour, cornstarch, baking soda, and salt in a large bowl. Use a fork to whisk oil and egg together in a separate bowl. Add the egg mixture and club soda to the dry ingredients. Use a fork to whisk everything together very quickly. The batter will be a little lumpy but don't worry--just don't over mix!
• Use a rubber spatula to put batter in a large ziplock bag. Seal the bag and snip a corner off. Fill each muffin cup almost all the way (you will exactly 24 mini muffins). Alternatively, you can just pour the batter directly from the bowl. Bake for 15 minutes until muffins are crisp on the outside.
• As the muffins bake, mix sugar and cinnamon in a large bowl. Take the muffins out of the oven and cool for 1 minute. Turn out into the cinnamon sugar and toss to coat. Serve immediately with a cup of extra thick hot chocolate for dunking!

CHURROS MINI MUFFIN BITES

Steps:

• Preheat oven to 350F. Grease 24 mini muffin pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, milk, vegetable oil, and vanilla. Add the wet ingredients into the dry ingredients and stir until the mixture is well combined. Scoop rounded tablespoons of batter into the greased muffin tins, about full. Bake until a toothpick inserted into the center of the muffin comes out clean, about 12 to 15 minutes. Allow to cool slightly in pan before removing them from the pan. Whisk together sugar and cinnamon in a bowl. Dip each muffin in the melted butter then toss in cinnamon-sugar mixture until well coated.

CORN MUFFIN CHURROS

Steps:

• Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
• Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
• Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

CHURROS MUFFINS

Steps:

• Preheat oven to 325 degrees F.
• Grease 3 6-cup muffin pans.
• In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
• In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
• With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
• Divide batter equally among prepared muffin cups.
• Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
• Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.

CHURRO PULL-APART MUFFINS

Steps:

• Preheat oven to 350°. Brush a 12-hole muffin tin with butter.
• In a small bowl, combine the sugar and cinnamon. On a work surface, cut each biscuits up into 4 equal size pieces. Roll each piece into a thin circle. Brush one piece of dough with butter and sprinkle generously with cinnamon sugar mixture. Top with another piece of dough. Repeat, stacking about 5 or 6 pieces. Then fit, standing up, into one of the prepared muffin tins. Repeat with remaining dough.
• Sprinkle tops of each muffin with remaining cinnamon sugar.
• Bake until golden and puffed, about 18 to 20 minutes. Serve warm or at room temperature.

CHURRO MUFFINS

Steps:

• Preheat oven to 375 degrees F. Coat a 24 mini-muffin pan with cooking spray.
• Mix 1/2 cup sugar and 1/4 cup butter in a large bowl. Stir in the milk and vanilla, then mix in the flour, baking powder, and salt until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the top of the muffins are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted butter in a small bowl. In a separate bowl, combine 1/2 cup of sugar and cinnamon.
• Turn the muffin tin pan over to release the muffins on a plate or cooling rack.
• Dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. Let the Churro Muffins cool and serve.

EASY GRAIN-FREE "CHURRO" MINI-MUFFINS

Steps:

• Preheat oven to 325 degrees.
• Grease a mini muffin tin using coconut oil (should have 8 muffin cups).
• In a bowl, combine the almond flour, baking soda, salt, coconut palm sugar and cinnamon.
• Stir until thoroughly combined.
• In a separate bowl, whisk the egg, mashed banana (or applesauce), melted coconut oil and vanilla extract until smooth.
• Combine the wet mixture with the almond flour mixture until well incorporated.
• The batter will be quite thick.
• Fill each muffin cup full with the batter to fill all 8 cups.
• Bake for 15-18 minutes.
• Once a toothpick pulls clean allow the muffins to cool completely before removing from the muffin tin.
• In a small bowl combine the 1 tablespoon coconut palm sugar with 1 teaspoon cinnamon then spread over a plate.
• Brush each muffin lightly with a small amount of melted coconut oil using a pastry brush then roll in the cinnamon 'sugar' mix to lightly coat.
• Set each muffin on a plate and repeat with all the muffins.

CHURRO MINI MUFFINS

Steps:

• Preheat oven to 350° and grease a 24-cup mini muffin tin with cooking spray.
• In a large bowl, whisk together flour, sugars, cinnamon, baking powder, and salt. Add egg, milk, and melted butter and stir until incorporated.
• Divide batter between greased muffin tin cups. Bake until a toothpick inserted into the center of muffin comes about clean, about 12 minutes. Let muffins cool slightly in pan for about 5 minutes then carefully remove them from the pan.
• In a medium shallow bowl, whisk together sugar and cinnamon. Dunk each muffin in melted butter then toss in cinnamon sugar.