Churros Muffins Recipes

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!

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.

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.