Corn Muffin Churros Recipes

CORN MUFFIN CHURROS

Steps:

• Heat 3 inches of oil in a deep skillet to 340°. Combine the corn muffin mix, flour, sugar, baking powder, and just 1 teaspoon of the cinnamon. Add eggs, zest, and buttermilk. Whisk until combined.
• Put half the batter in a pastry bag fitted with a large star tip (#844) and pipe 4-inch long churros into the oil, fitting no more than four at a time in the pan. Fry until nice and golden about 30 seconds. Turn once during frying period. Remove from pan and drain on paper towels. Repeat process until you have used up the batter and have about 24 churros made.
• Combine the other 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with either the chocolate sauce or caramel sauce.

MARSHMALLOWS MADE CHURROS

Steps:

• For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside.
• Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 6 to 8 minutes. Remove from the heat.
• Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the bloomed gelatin and vanilla seeds. Whip on high speed until thick and fluffy, about 6 minutes.
• Line a baking sheet with parchment. Stir together the confectioners' sugar and cornstarch in a bowl and dust the parchment with the mixture. Fill a piping bag fitted with a medium open-star tip with the marshmallow mixture. Pipe twelve 4-inch churros onto the prepared baking sheet. Let set at room temperature, about 4 hours.
• For the topping: Fill a wide shallow bowl with some water. Combine the granulated sugar and cinnamon in another wide shallow bowl. Insert a skewer into a churro lengthwise to make a churro pop, then dip in the water and roll in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate.

HOMEMADE CHURROS

Steps:

• In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.

CHURROS MUFFINS

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.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

CHURRO CARAMEL CORN POPS RECIPE

Steps:

• Preheat the oven to 250 degrees.
• Pour corn pops into two 9×13 pans.
• In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar. Cook for two minutes or until it starts to bubble around the edges.
• Remove saucepan from heat.
• Stir in baking soda (this helps coat the corn pops) and whisk until it?s completely mixed.
• Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
• In a separate bowl, mix together sugar and cinnamon. Sprinkle over coated corn pops and mix until evenly coated.
• Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
• Remove the pans from the oven and spread the pops on wax paper. Break into pieces and enjoy!

CACTUS CORN MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and chilies; mix well. Combine the dry ingredients; gradually add to creamed mixture. Fold in corn and cheeses. Fill well-greased cactus-shaped or regular muffin cups with about 1/3 cup batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.