These are Like a Churro in Bite Size – I Could Pop Ten or Twenty In My Mouth Right Now – Or Try To!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love churros! If you’ve never had one, they are a crispy on the outside, gooey on the inside stick-shaped treat that is covered in cinnamon sugar. They have an unmistakable taste and you can get them from fairs worldwide, as well as some Mexican food stores and restaurants. I was floored to taste these mini muffins and experience that same flavor and texture. They are phenomenal!
My kids were so excited to have these muffins in place of churros which in the south we can only get at local fairs and events. They asked me to make them again when they saw the container was empty after only just one day. I told them if I keep making them we’d all get chubby, and so we need to wait a few days at least before I make any more. Of course, I whipped some up next day. It’s okay to do that every once in awhile, right?
Recipe and photo courtesy of Chocolate Chocolate and More
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: these are the perfect size for an on-the-go breakfast – put them in baggies!