Churro Mini Muffins - #MuffinMonday

One of things I miss about living in the U.S. is visiting the mall food court.  The Miami International Mall had a Churro Mania. Deep fried goodness topped with cinnamon sugar, chocolate, condensed milk, or even Nutella. All delicious.  

My mini muffins are mimicking some churros as best as they can - alas, they aren't fried. I went with some cinnamon sugar and and some condensed milk. 

As always, scroll down to find the other muffins we have for you this Monday. 

Churro Mini Muffins

Yield: 20 mini muffins

Ingredients

Muffin

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1/2 cup sugar

1/2 cup milk

1/3 cup oil

1teaspoon vanilla

Topping

1/4 cup melted butter

1/2 cup sugar 

2 teaspoons cinnamon

Condensed milk

Directions

Preheat oven to 350 F. Line a mini muffin pan or grease it well.

Whisk flour, baking powder and salt. 

In a separate bowl, whisk the egg, sugar, milk, oil and vanilla. 

Pour into the flour mixture. Gently combine until there are no streaks of flour. The batter is thick and you may have some lumps. Don't overmix.

Scoop into the prepared muffin wells and bake 12 minutes or until a toothpick inserted in a muffin comes out clean.

Cool completely. 

For cinnamon sugar coated muffins, dip the muffins into melted butter. Then toss in a mix of the cinnamon and sugar. 

For condensed milk ones, simply drizzle as much condensed milk as you like. The condensed milk does soak into the muffin. 

• Blueberry Oat Flour Muffins from Palatable Pastime
• Churro Mini Muffins from Passion Kneaded
• Chocolate Walnut Streusel Muffins from Zesty South Indian Kitchen
• Double Chocolate Whole Wheat Muffins from Magical Ingredients
• Healthy-ish Blueberry Muffins from A Day in the Life on the Farm
• Loaded Breakfast Muffins from Karen's Kitchen Stories
• Miner's Mini Muffins from Making Miracles
• Yiaourti me Meli (Greek Yogurt and Honey) Cornbread Muffins from Food Lust People Love

Jerk Chicken Sausage Pizza #BreadBakers

This month the Bread Bakers are serving up pizza. Scroll down to see all the recipes. Thanks for hosting, Karen. 

For this pizza, I wanted to try a new pizza crust recipe. I opted for King Arthur Flour's recipe and didn't read the full recipe before I started. Don't do that people!  While the ingredient ratios are relatively similar to others that I've seen, the directions are different.

 I could have skipped the fuss but I decided to try it. Oh, I did skip the first rise room temperature. I was supposed to let it rise and then refrigerate overnight. But I completely forgot and tossed it straight into the fridge after kneading. Even with the extra waiting and proofing and parbaking, I think I'd try this recipe again. I do want to add some flavour to my crust though.

Jerk Chicken Sausage Pizza

Ingredients

Dough (2 12 inch pizzas)

360 grams flour

2 teaspoons of instant yeast

1/4 teaspoon salt

2 tablespoons oil

198g to 255g water

Toppings (per 12 inch pizza)

1/2 cup pizza sauce

2 cups cheese

1 jerk sausage, thinly sliced (or as much as you like!)

Directions

Combine all the ingredients starting with the lower amount of water especially if you're in a humid climate.  Knead for 4 to 5 minutes. You want a dough that sticks a bit to the bottom of the bowl.  

Refrigerate overnight or up to 24 hours. 

Remove from the fridge and divide  into two. You can freeze one piece if you desire. Gently pat the dough into a circle. Don't use a rolling pin. Let the dough rest for 15 minutes. 

Spray a baking pan and drizzle it with a bit of oil. 

Place the dough in the pan and continue to gently stretch into a 12 inch round. Don't fight the dough. Let it rest for another 15 minutes and then try again. 

Allow the dough to rest covered at room temperature for 90 minutes or until puffy. 

Preheat the oven to 450 F. 

Bake the dough for 8 minutes on the lower rack. You don't want it to start browning just to set.  

Remove from the oven and add the toppings. 

Bake 10 - 15 minutes until the cheese is melted and the crust is browned to your liking. 

Note: Parbaked crusts can also be frozen. See the original recipe for more information about handling this dough. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

• Aglio e Olio Pizza from The Wimpy Vegetarian
• Barley Flour Vegetarian Pizza from Cook with Renu
• Breakfast Biscuit Pizza from A Day in the Life on the Farm
• Deep Dish Hawaiian Pizza from Making Miracles
• Dessert Apple Pizza from Magical Ingredients
• Grilled Fruit Pizza from A Messy Kitchen
• Individual Deep Dish Pizzas from Karen's Kitchen Stories
• Jerk Chicken Sausage Pizza from Passion Kneaded
• Langallo (Hungarian Pizza) from Palatable Pastime
• No-Knead Thin Crust Margherita Pizza from Sneha's Recipe
• Pizza Empenadas from Ambrosia
• Quattro Stagioni Sourdough Pizza from Food Lust People Love
• Sourdough Pizza from Zesty South Indian Kitchen
• Valentine's Hearts from Culinary Adventures with Camilla

Coconut Cornbread Muffins - #MuffinMonday

For someone who won't eat cornmeal, I sure have reached for it a lot recently. I watched Jamaican YouTuber, Adrian Morris, make a batch of coconut cornbread on his channel and thought that would be great as muffins. (By the way, if you're looking for authentic Jamaican recipes, that's a good source.)

I didn't follow his recipe but ran with the idea. Jamaicans add cinnamon (leaf) and nutmeg to their cornmeal porridge . Coconut is also amazing with those spices so I added them in. However, I didn't want to add too much and darken the batter.

I didn't taste them but my mother and brother gave them good reviews.

We have a lot of corn muffins for this month's Muffin Monday. Be sure to scroll down to see all the corn and non-corn ones too. 

Coconut Cornbread Muffins

Yield: ~14 muffins

Ingredients

120 grams cornmeal

120 grams flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup shredded coconut

2 eggs

1/2 cup sugar

1/2 cup coconut oil

1 cup coconut milk

Directions

Preheat oven to 425F. Line your muffin wells or grease them well.

Whisk the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Whisk until there are no streaks of white or yellow. It's one even colour. Stir in the shredded coconut.

In a separate bowl, whisk the eggs and sugar. Next, whisk in the coconut oil and milk. 

Add the wet ingredients to the dry ingredients. Gently mix until all the dry ingredients are moistened. Don't overmix.

Scoop into the prepared muffin wells. Fill the wells almost full. 

Bake 5 minutes then lower the temperature to 350 F. Bake another 11 to 13 minutes or until q toothpick inserted into the centre of a muffin comes out clean. 

Cool and enjoy.

Notes

1.  If you're in a cooler climate and your coconut oil has solidified, melt and cool it before using.
2.  I tried these with muffin liners and without. Thankfully, they didn't stick. 

 
• Bacon Cheddar Muffins from Karen's Kitchen Stories
 
• Coconut Cornbread Muffins from Passion Kneaded
   
• Cornmeal Cheese Bomb Muffins from Magical Ingredients
 
• Honey Cornbread Muffins from A Day in the Life on the Farm
 
• Lemon Pound Cake Muffins from Jolene's Recipe Journal
 
• Maple Banana Cornbread Muffins from Food Lust People Love
 
• Onion Crunch Corn Muffins from Palatable Pastime
 
• Pineapple Coconut Muffins from Zesty South Indian Kitchen
 
• Pumpkin Chocolate Chip Mini Muffins from Making Miracles
 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.