Welcome to my new favorite thing!
These little lovelies have all the yummy goodness of a churro, but without the fuss.
Ooh..are they good! Like crazy good!
My daughter walked in just as I was dusting them with the cinnamon sugar mix; she quickly popped one in her mouth, looked at me, and said, "Okay, these...THESE...are deadly!" (Trust me, that's a compliment!)
These were SO easy to make! Even a non-baker (like me), can have them whipped up in no time. Light, airy, with the perfect touch of sweetness. I have found a new "go to" treat for my family.
1/3 cup granulated sugar
1 tsp ground cinnamon
3/4 cup + 2 Tbs all-purpose flour
3 Tbs cornstarch
1/4 (slightly heaping) tsp baking soda
1/4 (heaping) tsp fine sea salt
1 egg, beaten
1/2 cup canola oil
3/4 cup + 2 Tbs club soda
Preheat oven to 475 degrees. Grease a 24 - cup mini-muffin pan with canola spray.
In a paper sack or deep pie plate, combine sugar and cinnamon. Set aside
In a medium bowl, combine flour, cornstarch, baking soda, and salt.
In a small bowl, whisk together the egg and oil. Add the egg/oil mixture and the club soda to the flour mixture.
Using a fork, whisk the wet ingredients into the flour mixture, quickly. *Do not over-mix! A few little lumps are fine.
Pour the batter (equally) into the mini-muffin pan. (the cups should be almost filled).
Bake for 12 to 15 minutes; until crispy on the outside and golden in color. *Turn on oven light and watch closely!
Cool in pan for just a minute. Remove in batches, and toss in cinnamon/sugar mix.