Churro muffins… I miss Mexico

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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!

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Ingredients:
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

Topping

2 TB butter unsalted melted
Cinnamon & sugar blend
1/4 cup for for cinnamon sugar blend
1 1/2 tsp for cinnamon sugar blend

Directions:

Preheat oven to 325 degrees

Line 18 muffin tins with silicone liners and spray with cooking spray to prevent sticking set aside.

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In a medium bowl mix together flours, baking powder, salt, nutmeg, and cinnamon. Set aside.

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In a separate large bowl whisk together oil, sugars and vanilla.

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Add dry ingredients into wet batter in three increments. Alternating dry with milk.

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Whisk together well after each addition.

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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.

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Bake muffins at 325 degrees for 26 to 28 minutes (or until toothpick comes out clean).

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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.

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In another small shallow bowl mix cinnamon and sugar together preferably in a similar bowl.

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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.

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Then dip into cinnamon and sugar blend.

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Enjoy!

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