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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 53.3
  • Total Fat: 2.0 g
  • Cholesterol: 11.2 mg
  • Sodium: 21.0 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.0 g

View full nutritional breakdown of bite size churros calories by ingredient
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bite size churros

Submitted by: KKREND

Introduction

optional: extra sugar and cinnamon to top/roll churros in.
Adapted from ericassweettooth.com
optional: extra sugar and cinnamon to top/roll churros in.
Adapted from ericassweettooth.com

Number of Servings: 30

Ingredients

    for the churros bites:
    1-1/2 cups all purpose flour
    1 tsp baking powder
    1/2 tsp salt
    1/4 tsp cinnamon
    1/4 tsp ground nutmeg
    1/2 cup granulated sugar
    1/3 cup unsalted butter, at room temperature
    1/2 tsp pure vanilla extract
    1 egg
    1/2 cup milk

Tips

instead of rolling in butter then dipping in cinnamon sugar, I roll directly in a little sugar and cinnamon then bake. ingredient list/nutrition is using this method.


Directions

directions:
Preheat the oven to 350 degrees and spray a pan of mini muffin tins with cooking spray.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In the bowl of an electric mixture, beat together the sugar and butter on medium-high speed until light and fluffy, about 2-3 minutes.

Add the egg and vanilla and beat until well combined.

With the mixer on low speed, slowly alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just incorporated.

Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just golden brown.

While the churro bites are baking, melt butter in a bowl and combine cinnamon and sugar in a shallow dish.

When churro bites are done, immediately remove from the pan and dip each bite in the butter and roll in the cinnamon sugar mixture. Enjoy immediately or store in an airtight container for 2-3 days

Serving Size: makes 30 mini churro bites

Number of Servings: 30

Recipe submitted by SparkPeople user KKREND.






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