My husband and I just got back from Mexico! One of his favorite foods to eat during our adventure were the churros! I wanted to surprise him by making this treat after our long day of traveling yesterday. This is my take on the churro as a muffin (which traditionally churros are fried doughnut like sticks). I added some fiber with the whole wheat pastry flour and used a more heart healthy fat instead of butter or vegetable shortening in the dough batter. I also added a special touch with vanilla and I know traditional churros are not made with vanilla but I had to add it to kick the recipe up a notch!
Not to mention I couldn’t wait to use our Mexican vanilla!! Let me just say that I would make a trip to back to Mexico just to buy this type of vanilla for the flavor it brings to everything you add it to!
1/2 tsp Mexican vanilla pure
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1.5 cups of cake flour
1.5 cups of whole wheat pastry flour
1/2 cup raw sugar
1/2 cup sugar
1 TB baking powder
1 tsp kosher salt
2/3 cup canola oil
2 farm fresh eggs
1 cup skim milk
2 TB butter unsalted melted
Cinnamon & sugar blend
1/4 cup for for cinnamon sugar blend
1 1/2 tsp for cinnamon sugar blend
Preheat oven to 325 degrees
Line 18 muffin tins with silicone liners and spray with cooking spray to prevent sticking set aside.
In a medium bowl mix together flours, baking powder, salt, nutmeg, and cinnamon. Set aside.
In a separate large bowl whisk together oil, sugars and vanilla.
Add dry ingredients into wet batter in three increments. Alternating dry with milk.
Whisk together well after each addition.
Everything should be incorporated without any dry residue remaining in the bowl. Before moving on.
Portion out equal amounts into each muffin cooking sprayed liner. If you use a size 60 scope the recipe will yield 18 muffins.
Bake muffins at 325 degrees for 26 to 28 minutes (or until toothpick comes out clean).
Let muffins cool in pan for 5 minutes.
In the meantime in a microwaveable shallow dish melt butter in microwave ( 30 to 45 seconds) until liquid.
In another small shallow bowl mix cinnamon and sugar together preferably in a similar bowl.
Once muffins have cooled slightly in the tins (as mentioned above for 5 minutes), dip muffin top in butter quickly and let excess butter drip off.
Then dip into cinnamon and sugar blend.