Thursday, May 2, 2013
Little Churro Bites
In honor of Cinco de Mayo - I made some miniature churro bites. They are perfect little two bite treats. My husband and son loved them! And they were easy to make because they are baked not fried! Making them in hot oil can get messy. I wasn't in the mood to clean up a big mess.
I found this recipe on the Sweet Tooth blog. I changed the recipe a little - I have a habit of never exactly following a recipe. She had several different churro recipes. I might end up trying all of her churro recipes.
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1/3 cup butter, room temperature
1/2 teaspoon vanilla
1 large egg
1/2 cup low fat milk
1/2 cup butter melted
3/4 cup granulated sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees. Spray a mini muffin tin (that makes 24 mini muffins) with a non-stick cooking spray.
In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg - set aside.
In the bowl of your stand mixer beat together the sugar and butter on medium - high speed until the mixture is light and fluffy about 2 - 3 minutes.
Add egg and vanilla and beat until well combined.
Set your mixer on the lowest speed and alternate between adding the flour mixture and milk. Starting and ending with the flour mixture. Mix until the flour is incorporated.
Using a small cookie scoop - fill each muffin tin and bake for 15 - 18 minutes.
While the churro's are baking melt the butter in a small bowl. And in another shallow dish combine the sugar and cinnamon.
When the churro's are slightly golden brown - remove from the oven.
Roll each churro in the butter and then in the sugar mixture. This makes a mess - I used a fork to roll them in the butter and a small spoon to help cover them with the sugar mixture. And for some reason all of my fingers were coated with cinnamon sugar.
These can be stored in an air tight container for 2 - 3 days. Although I doubt they will last that long!