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Light Chipa Guazu Muffins

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.

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

Ingredients

  • 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.

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Generously butter a 12-cup nonstick muffin pan and dust with cornmeal; set aside.
  2. 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.
  3. In a blender or food processor, blend the eggs, ricotta, salt, and milk for 3 minutes until smooth.
  4. 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.
  5. In a large bowl, combine the cooled onions with the corn mixture. Stir until everything is well mixed.
  6. Distribute the batter evenly among the prepared muffin cups.
  7. Bake for 35-45 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  8. Let the Chipa Guazu muffins cool slightly before serving.

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.