Good morning! How was your weekend? If it was anything like mine, it was cold and rainy. But cold and rainy weekends are perfect for baking, and I’ve got an awesome recipe to share with you guys. Before I get to that, I wanted to share a couple snapshots from the weekend.
Saturday morning, we woke up to a beautiful sky. Andrew’s years of camping experience taught him that when you see clouds like these, it means that a change in weather systems is coming. It did, in fact, turn out to be a sign of things to come later in the day, but it served as perfect running weather for us in the meantime.
Andrew and I are just a couple weeks away from the Hot Chocolate 5k in San Diego, so we thought we should probably do a couple outdoor practice runs before then. We had a good run, and decided that we’d be happy if we got this type of weather on race day.
After our run, we grabbed our sweatshirts and headed out to run some errands around town, with a very important stop at Bay Cities for sandwiches, which we ate on the spot, and appetizer fixings, which later turned into this anti pasta party platter.
The platter was a hit at game night, where Andrew and I totally cleaned up. We basically dominated Scategories, Catchphrase, and Cards Against Humanity. It’s almost not fair how good we are at games. (Plus, we’re unbelievably humble about it.)
Waking up to rain Sunday morning set the tone for the day. French toast for breakfast before taking Caswell for her afternoon walk and getting caught in a hail storm. Yes, hail in LA!
After our usual Sunday grocery shop, I couldn’t resist the baking urge any longer! I had about 4 Pinterest recipes that I was deciding between, and ultimately ended up modifying and morphing them all together to create what turned out to be a cross between a churro and a muffin. Behold, Churro Muffins!
I originally chose to make these muffins because of the short ingredient list and ease of preparation. I did everything in two bowls, and didn’t even have to get out my mixer. I made a couple swaps to make these completely dairy free. I hope you enjoy.
Cinnamon-Sugar Churro Muffins
(Makes 8 large muffins)
(t = teaspoon, T = tablespoon)
1 3/4 cups flour
1 2/3 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/3 cup coconut oil, melted (or any other oil)
3/4 cup granulated sugar
3/4 cup almond milk (or any other milk)
1/4 cup coconut oil, melted
1/3 cup granulated sugar
1 T cinnamon
1. Preheat your oven to 350 degrees and spray a muffin pan with non-stick spray.
2. Whisk together the dry ingredients minus the sugar (flour, baking powder, salt, cinnamon, nutmeg) in a bowl, and set aside.
3. Combine the wet ingredients (oil, sugar, milk, egg) in a large bowl. Add the dry ingredients to the wet ingredients and mix to combine.
4. Bake for 20 – 25 minutes, or until the tops are golden brown and spring back when pressed.
5. Dip warm muffins in the reserved melted coconut oil and then directly into the cinnamon-sugar mixture. Allow to cool on a parchment-lined baking sheet.
Let me know if you give these muffins a try. I think you’ll be pleased with the result! Have a great week, everyone.
Question: Did anyone else do any baking this weekend?