Mini Baked Churro Bites

Time for Dessert!!  I have to admit, when I have people over for dinner I always seem to skip out on the dessert.  Mostly because I have stuffed my guests with so much food and wine that we literally have to crawl to the couch and the thought of putting one more morsel of food in us is pretty much unbearable.  But this time I stepped up my game and followed through on the dinner party dessert...I even baked...from scratch!  

Traditionally, churros are fried {and outrageously delicious may I add!}, but I tend to stay away from frying whenever possible.  {For one, I try to keep it a teensy bit healthy, and secondly, I despise the smell that fried food leaves lingering in my home}.  So these baked babies are pretty much the equivalent of a cinnamon sugar mini muffin, but dip them in hot fudge and caramel sauce and you’ve got yourself a lovely baked churro to round out your Soutwestern Dinner Party!

Mini Baked Churro Bites

from Erica's Sweet Tooth

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

for the cinnamon sugar topping:

1/4 cup butter (1/2 stick)
1/2 cup sugar
1-1/2 tsp cinnamon

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.