Chipa Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 Chipa Muffins
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Calories
210 kcal
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Cuisine
Paraguayan
Chipa Muffins
Description
Chipa Muffins rely on yuca (tapioca) starch combined with avocado oil, milk, Parmesan cheese, egg, salt, and optional anise seeds. After blending the wet ingredients and cheese, the starch is incorporated for a smooth batter. The batter is portioned into a greased muffin pan, topped with reserved Parmesan, and baked until puffed and golden brown. The muffins develop a slight crispness on top with a chewy, airy interior characterized by the yuca starch's unique properties. The anise seeds add a subtle aromatic note that complements the savory cheese flavor.
These muffins are best served warm and can accompany meals or be enjoyed as a snack. Their gluten-free nature owing to yuca starch makes them distinctive among baked goods. The recipe includes tips on refrigeration for up to three days and reheating briefly to retain softness. Though freezing is discouraged to preserve freshness, these muffins are straightforward to prepare fresh.
Ingredients
- 250 g yuca starch also known as Tapioca starch
- 4 oz avocado oil or any neutral-flavored oil
- 8 oz milk room temperature, whole
- 100 g Parmesan Cheese divided, shredded
- 1 large egg , room temperature
- 1 teaspoon kosher salt , adjust to taste
- ½ tablespoon anise seeds , optional, but highly recommended
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup nonstick muffin pan with cooking spray and set aside. Set aside 2 tablespoons of parmesan cheese for sprinkling on top.
- In a small bowl, crack the egg and transfer it to a blender. Add the remaining ingredients except the yuca starch and blend for 1 minute. Then, add the yuca starch and blend until the mixture is smooth, about 3 minutes.
- Fill each muffin cup about ¾ full with the batter. Sprinkle the reserved parmesan cheese on top. Bake for 20 minutes or until the muffins are puffed and golden.
- Remove from the oven and carefully unmold the cheese muffins while still hot. Serve immediately.
Notes
- Store Chipa Muffins in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- To reheat, microwave individual muffins for 30 to 45 seconds to soften without overheating.
- Freezing is not recommended as these muffins are best enjoyed freshly baked for optimal texture and flavor.
User Reviews
Overall Rating
5
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