Corn Muffin Churros

• Vegetable oil, for frying (about 6 cups)
• 1 8 .5-ounce box corn muffin mix
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 large eggs
• 1 teaspoon finely grated orange zest
• 2/3 cup buttermilk
• Chocolate sauce or dulce de leche, warmed, for dipping

1. Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees.
2. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl.
3. Stir in the eggs, orange zest and buttermilk and whisk until combined.
4. Transfer half the batter to a pastry bag fitted with a large star tip (No.
5. 844) and pipe 4-inch-long churros into the oil, about 4 at a time.
6. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.)
7. Fry until golden, about 15 seconds per side, turning once.
8. Remove with a slotted spoon to drain on paper towels.
9. Repeat with the remaining batter.
10. Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros.
11. Serve warm with the chocolate sauce.
12. Photograph by Ellie Miller

vegetable oil, flour, sugar, baking powder, ground cinnamon, eggs, orange zest, buttermilk, chocolate sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-muffin-churros-recipe2.html (may not work)