Wednesday, 16 January 2013

Baking for Beginners: Churros Muffins

*Smug Face* I spent Christmas and New Year in Spain. A very sunny bit of Spain. I KNOW, I KNOW, you're all enjoying the snow, WHATEVER. Don't snow on my smug.

My favourite Spanish treat is the delectable churro. A treat which I enjoyed every morning for two whole weeks. Deep-fried, sugar-coated batter can never be a bad thing, agreed? EXCEPT... it can. Let me tell you a secret. I am a very clumsy cook. I've long since resigned myself to the ever-sprawling map of scars that used to be my hands (although I do sometimes find myself sobbing, "I'll never be a hand model now!"). In fact, I quite like my culinary battle scars. They're like memories. Oh look, there's the one I got pitting an avocado with a Swiss Army Knife in the grounds of the Palace of Versailles. Here's a handy (BOOM BOOM) reminder of making soup with my new blender-on-a-stick at university. And what's that there? Ah, yes - the Dalek biscuits that never were.

So, much as I love churros, I can't make them myself. Deep-frying is banned in my home. I'd be typing this with my elbows if it wasn't. If you're less of a catastrophic cook than I am, Sel's got traditional churros covered. But if you'd like the taste of churros without the trip to A&E, these muffins are just what the doctor ordered.

I had the bright idea for these on the plane on the way home, but a quick Google (not in the air, I'm not Alec Baldwin) proved I was not alone in this desire for a muffin that tastes like churros. I used Drizzle of Sunshine's recipe as a jumping-off point, although I've fiddled with some of the quantities - mainly because I'm a cinnamon fiend!

Churros Muffins (makes 24 mini muffins)

You'll need:

For the muffins:
  • 75g unsalted butter, melted
  • 100g granulated sugar
  • 190g plain flour
  • 120ml whole milk
  • 1 large egg, lightly beaten
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
For the topping:
  • 100g granulated sugar
  • 110g unsalted butter, melted
  • 2 tsp ground cinnamon 
Make it!
  1. Preheat the oven to 180°C/350°F/Gas Mark 4. 
  2. Grease a muffin tray - I made mini muffins, but whatever you've got lying around is fine.
  3. Sift together all the dry ingredients, then add the wet ingredients and stir. You don't want a smooth batter here - there will be lumpy bits!
  4. Pour the mixture into your muffin tray, nearly filling each hole to the brim.
  5. Bake for about 20-25 minutes for small muffins, longer if you've super-sized them. Use a skewer to test the centres if you're not sure - it'll come out clean when they're cooked through.
  6. A couple of minutes before the muffins are ready to come out of the oven, melt the remaining butter in a saucepan. In a separate bowl, mix the sugar and cinnamon. This is your churros muffin production line.
  7. Whip out your muffins (don't snigger), and while they're still oven-hot, remove them from the tray (I know: it's against everything we ever learned about baking). Dip each one in butter, coating all available muffin surfaces, and then immediately roll them around in the sugar-cinnamon goodness. Don't put your fingers in the hot butter! Guess what? I did! USE A SPOON, YOU EEJIT. 
  8. Eat them all quickly while they're warm. 

11 comments:

  1. Woah.

    I like your 'look at me, I've got some Spanish guidebooks' styling.

    ReplyDelete
    Replies
    1. It was a tough decision. Guidebooks, or my pet Flamenco dancer? In the end, she was too large and flailing to fit into shot.

      Delete
  2. Just made them.
    De-Li-Ci-Ous!!!!

    ReplyDelete
    Replies
    1. Oh good! I'm so glad you enjoyed them, Anon!

      Delete
  3. mmmmm, yum yum. xx

    "don't snow on my smug" - hehe love it!

    ReplyDelete
  4. Well I also spent the New Year in Spain and my eldest son loves churros so maybe I will give these a try. Just need a recipe for that thick hot chocolate to dip them in...!

    ReplyDelete
  5. These look wonderful so much so I've got to make them today. I've no granulated sugar in the house - do you think I'll tt away with soft brown sugar?

    ReplyDelete
    Replies
    1. You could do, but it'll change the flavour (not in a bad way). The main probably you have is rolling - they won't have quite the same finished texture.

      Delete
  6. Thank you - I'll let you know how they turn out.

    ReplyDelete

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