Corn Muffin Churros

From Chef Claudia Sidoti comes her response to the Jiffy Corn Muffin Challenge published in the Food Network Magazine's Premier Issue. "I wanted to make something desserty but not too sweet. And I knwe frying would give it great texture." Can't wait to try these.

• Ready In: 1 hr
• Yields: 24 churros

Ingredients

•  vegetable oil, for frying (about 6 cups)
• 1 (8 1/2ounce) 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 syrup or   dulce de leche, warmed, for dipping

Directions

1. Heat 3 inches of oil in a deep skillet to 340°. Combine the corn muffin mix, flour, sugar, baking powder, and just 1 teaspoon of the cinnamon. Add eggs, zest, and buttermilk. Whisk until combined.
2. Put half the batter in a pastry bag fitted with a large star tip (#844) and pipe 4-inch long churros into the oil, fitting no more than four at a time in the pan. Fry until nice and golden about 30 seconds. Turn once during frying period. Remove from pan and drain on paper towels. Repeat process until you have used up the batter and have about 24 churros made.
3. Combine the other 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with either the chocolate sauce or caramel sauce.