Light Chipa Guazu Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
12
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Calories
283 kcal
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Course
Side Dish
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Cuisine
American, Paraguayan
Light Chipa Guazu Muffins
Description
This recipe begins with sautéing chopped onions in neutral oil to soften and develop sweetness. Eggs, ricotta, milk, salt, corn, and shredded mozzarella are blended to a mostly smooth batter that retains some corn texture. Cooled onions are incorporated last to avoid cooking further during blending.
The batter is divided into a buttered muffin pan dusted with cornmeal to prevent sticking. Baking at 350°F until golden and a toothpick inserted comes out clean ensures a tender crumb with a slight crust. The result is savory corn muffins with dairy richness from cheeses and moisture from milk and eggs.
Chipa Guazu muffins are hearty snacks or accompaniments to meals, showcasing the natural sweetness and texture of corn with cheesy flavor. Cooling slightly before serving helps them hold their shape and improves handling.
They store well refrigerated in an airtight container for up to five days and reheat effectively in a microwave.
Ingredients
- 1 medium yellow onion , chopped
- 60 ml sunflower oil or any neutral flavored oil
- 60 g ricotta cheese or whole, low-fat
- 100 g mozzarella cheese or whole, low-fat
- 125 ml milk or low-fat, whole
- 2 large egg or egg whites, whole
- ¾ teaspoon kosher salt
- 500 g corn You can swap fresh corn with thawed frozen corn or two 15 oz cans of well-drained corn, fresh, sweet yellow kernel
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.
Notes
- Let muffins cool completely before storing in an airtight container in the refrigerator; they keep well for up to 5 days.
- Reheat muffins in the microwave until warmed through before serving for best texture.
User Reviews
Overall Rating
5
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