mexican honey puffs

I was aiming for a baked sopapilla.

What I got were these.

Soft, tender-centered, donut hole-like puffs with a crispy outer sopapilla-like crust.

It's my quick-and-easy version of the yeast-risen "fry bread" used in Mexican sopapillas -- except, of course, baked.

These Mexican honey puffs are like tiny sopapillas, just without the big pocket in the middle.

Instead, you get a pull-apart little bite, covered in cinnamon-sugar, filled with honey -- super easy to whisk together and throw in the oven.

Small and sweet and so sopapilla-like -- these make for cute little Cinco de Mayo sweets.

Of course, the honey puffs could just as easily swing as breakfast.

Mexican Honey Puffs

Preheat oven to 475 degrees. Grease or coat a 24-cup mini-muffin pan with canola spray.

In paper sack or on a pie plate, combine sugar and cinnamon. Set aside.

In large bowl, combine flour, cornstarch, baking soda and salt.

In small bowl, whisk together the egg and oil. Add the egg-oil mixture and the club soda to the flour mixture.

Using a fork, whisk the wet ingredients into the flour mixture quickly. Do not overmix! A few little lumps are fine.

Divide batter amongst the 24 cups (the cups should almost be full).

Bake for about 15 minutes, until crispy on the outside and a light golden color.

Allow to cool in pan for about 1 minute, then carefully remove.

In batches, toss the warm puffs with the cinnamon-sugar until each is completely coated.

Serve warm, drizzled or filled with honey.

angel cups