Whole Earth Churro Muffins Food

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.

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.

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 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.