Chipa Mini Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
24
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Calories
219 kcal
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Course
Bread
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Cuisine
Paraguayan
Chipa Mini Muffins
Description
Chipa Mini Muffins combine tapioca starch, cornmeal, cornstarch, baking powder, kosher salt, anise seeds, softened butter, eggs, and semi-soft cheese. The sticky batter is portioned into a mini muffin tin and baked at 428°F until golden brown, producing bite-sized muffins with a slightly crisp exterior and soft, cheesy crumb inside.
The mix of flours and starches creates a distinctive texture characteristic of chipa, while the cheese adds moisture and savory flavor. Anise seeds provide a mild licorice note if included.
The muffins are best served warm as a snack or accompaniment. They can be stored at room temperature for a couple of days and reheated gently, though freezing is not recommended to preserve their texture. The dough can be prepared ahead and refrigerated before baking.
Ingredients
- 250 g yuca starch (fecula de mandioca)
- 250 g cornmeal such as Quaker, yellow
- 100 g cornstarch
- 4 teaspoons baking powder
- 1 tablespoon anise seeds (optional)
- 250 g semi-soft cheese I use Mexican blend cheese, or firm cheese
- 2 teaspoons kosher salt
- 250 g unsalted butter or fat
- 4 egg large
Instructions
- Preheat the oven to 428°F (220°C) and grease a 24-cup mini muffin tin.
- In a large bowl, add the tapioca starch, cornstarch, baking powder, kosher salt, anise, and cornmeal, and mix until well combined. Make a well in the center.
- Add the softened butter and eggs to the center, mixing until smooth and creamy.
- Mix in the cheese until fully combined; the batter will be sticky.
- Using a No. 60 ice cream scoop (tablespoon-sized), spoon the batter into the muffin cups.
- Bake for 15 to 18 minutes or until golden brown.
- Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm.
Notes
- Store baked chipa at room temperature in an airtight container for up to 2 days to maintain freshness.
- Reheat the muffins briefly in a microwave but avoid overheating to prevent them from becoming tough.
- The dough can be made ahead and refrigerated for up to 24 hours before baking.
- Freezing the baked muffins is not recommended as they taste best fresh.
User Reviews
Overall Rating
5
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