Churros Muffins
Source of Recipe
"750 Best Best Muffin Recipes", by Camilla V. Saulsbury
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup vegetable shortening
1 3/4 cups granulated sugar -- divided
2 eggs
1 cup milk
1/2 cup unsalted butter -- melted and still
-- warm
1 1/2 teaspoons ground cinnamon
Preheat oven to 325 degrees F. Prepare two 12-cup muffin pans; grease 18 of the cups.
In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
In 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 and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the 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.
Makes 18 muffins
Author's tip: Don't use all-purpose flour here; it's the cake flour that makes these muffins light as a feather. The author says that rolling these muffins in butter and cinnamon sugar while they are warm give them the taste of being deep fried. She suggests enjoying them with the ideal Spanish drink of rich hot chocolate.
Categories: Muffins, Spain
Recipe typed for you by Judi Mae Phelps.
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