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.
Whether you serve them as a side or a quick snack, they're guaranteed to be a hit without skimping on taste. Plus, they’re incredibly easy to make, perfect for any occasion.
For more Chipa Guazu-inspired recipes, check out our Traditional Chipa Guazu, The Best Cornbread Pudding, and Healthy Corn Casserole.
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How to Make Light Chipa Guazu Muffins
Note: Full instructions are provided in the recipe card below.
- Preheat Oven: Set to 350°F. Butter a 12-cup muffin pan and dust with cornmeal.
- Cook Onions: Sauté onions with oil over medium heat for 5 minutes. Let cool.
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- Blend Ingredients: Blend eggs, ricotta, salt, and milk for 3 minutes.
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- Add Corn and Cheese: Blend in corn and mozzarella briefly, keeping the texture.
- Combine: Mix cooled onions with the corn mixture.
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- Fill Muffin Cups: Distribute batter evenly into the pan.
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- Bake: Bake for 35-45 minutes, until golden and set.
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- Cool & Serve: Let cool slightly, then serve warm.
Camila's Tips & Variations
- Dairy Options: I use whole milk, cheese, and mozzarella, but you can swap in low-fat versions and use egg whites instead of whole eggs if you prefer.
- Corn Substitution: Fresh corn is best for flavor and texture, but frozen or canned corn works well in a pinch. Just make sure frozen corn is thawed and canned corn is drained well to avoid extra moisture.
- Blending: When blending the corn, pulse just enough to break up the kernels. Over-blending can make the texture too smooth, and you want to retain some of the corn's natural texture.
- Cheese Choices: Feel free to use your favorite semi-hard or semi-soft cheese. A Mexican blend, cheddar, gouda, or even Monterey Jack can add a nice twist to the recipe.
- Baking: Keep an eye on the muffins in the last 10 minutes of baking. Ovens can vary, so it’s important to check with a toothpick or skewer to ensure they’re baked through.
- Serve Warm: These muffins taste best when served warm, either on their own or with Broiled Ribeye Steak .😏
Storing & Reheating
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.Frequently Asked Questions
How do I prevent my muffins from sticking to the pan?
Be sure to generously butter the muffin pan and dust it with cornmeal. This will create a barrier to prevent the muffins from sticking.
Can I substitute ricotta or mozzarella?
Yes, you can substitute with other semi-soft cheeses like cheddar, gouda, or a Mexican blend. Just note that this might alter the flavor slightly.
See More Paraguayan Recipes:
📖 Recipe
Light Chipa Guazu Muffins
Tools
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
- 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
