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|Calories260Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ready To Eat!! a year ago
So easy and delicious!! Make sure to really spray your muffin tin, the bowls almost stuck
Rashid Williams-García 3 years ago
Excellent! They were quite the hit! I froze the cups for about 5 hours before using them; they were so frozen I could hardly pry them out, but eventually managed to do so using a knife and some torsion on the pan. The first few came out good, but the last ones had thawed while I was prying the others out of the pan, flattening when cooked. Recipe made 6 cups. I used a 12-cup pan, but I'd recommend using two 6-cup pans with 3 cups per pan--keep one in the freezer while you work on prying the other cups out of their pan. Also, I might try freezing the pans beforehand next time. I used peanut oil; it's the best. Watch the oil temperature closely! If it gets too hot, the churros will burst. Cinnamon sugar: 1/2c cane sugar + 2tbsp ground cinnamon. Best eaten fresh with some vanilla bean ice cream and cajeta.
Kelly L. 4 years ago
The batter came out too sticky and runny. I followed the recipe exactly and it was unmanagable. It ran off of the muffin pan, and when I finally succeeded in making 7 of them, froze them, hard to pry off even with the cooking spray. Got my oil nice and hot and put the cups in, they flattened out. Horrible. I will never do this again.