Light Chipa Guazu Muffins

Name: Light Chipa Guazu Muffins
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving
Ingredients: 1 medium yellow onion; 60 ml sunflower oil; 60 g low-fat ricotta cheese; 100 g low-fat mozzarella cheese; 125 ml whole milk; 2 large whole eggs; ¾ teaspoon kosher salt; 500 g fresh sweet yellow kernel corn

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12
Calories
283 kcal
Course
Side Dish
Cuisine
American, Paraguayan

Light Chipa Guazu Muffins

Deacon Moody

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Chipa Guazu is true Paraguayan comfort food, but it can be quite rich. I’ve given it a lighter twist with these Light Chipa Guazu Muffins, which are just as delicious and satisfying.Made with low-fat ricotta, mozzarella, and egg whites, they keep all the cheesy, delicious flavor of the classic while being much lighter.

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Ingredients

Servings

1 medium yellow onion , chopped
60 ml sunflower oil or any neutral flavored oil
60 g low-fat ricotta cheese or whole
100 g low-fat mozzarella cheese or whole
125 ml whole milk or low-fat
2 large whole eggs or egg whites
¾ teaspoon kosher salt
500 g fresh sweet yellow kernel corn You can swap fresh corn with thawed frozen corn or two 15 oz cans of well-drained corn.

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Instructions

Preheat the oven to 350°F. Generously butter a 12-cup nonstick muffin pan and dust with cornmeal; set aside.
Heat oil in a 12-inch skillet over medium heat. Add the chopped onions and cook until softened about 5 minutes. Remove from heat and transfer the onions to a medium bowl to cool slightly.
In a blender or food processor, blend the eggs, ricotta, salt, and milk for 3 minutes until smooth.
Add the corn and mozzarella cheese to the blender and blend for 10-15 seconds, just enough to break up the kernels but keeping some texture.
In a large bowl, combine the cooled onions with the corn mixture. Stir until everything is well mixed.
Distribute the batter evenly among the prepared muffin cups.
Bake for 35-45 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Let the Chipa Guazu muffins cool slightly before serving.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
Let the Chipa Guazu Muffins cool completely, then store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through.
Let the Chipa Guazu Muffins cool completely, then store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through.