Easy Chipa guazu muffins
This sweet yet savory Paraguayan corn souffle muffin recipe is the perfect addition to any meal. It takes just minutes to prepare from start to finish, yet it yields a delicious taste that will have your family craving for more!
Tools
Ingredients
- 2 large onions , chopped
- 124 g sunflower oil or any neutral flavored oil
- 130 g Ricotta cheese
- 200 g Shredded Mozzarella cheese, crumbled Queso para Freir, or shredded Mexican blend cheese
- 250 ml whole milk but low-fat works too , room temperature
- 4 whole eggs or egg white , room temperature
- 1-½ teaspoons kosher salt
- 1 spoonful grated Parmesan cheese optional
- 1 kg fresh corn or thawed frozen corn
Instructions
- Preheat the oven to 350 degrees F. Generously butter (2) 12 cups nonstick muffin pans and dust them with cornmeal; set aside.
- In a 12-inch skillet over medium heat, melt the butter. Add the chopped onions and salt, and cook until softned, about 8 to 10 minutes. Remove the skillet from heat, add half of the milk, and set aside to cool off.
- Place the eggs and remaining milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 10 to 15 seconds, just enough to break up the corn kernels, do not over-blend!
- Add the onion mixture and the corn mixture to a large bowl; stir until well combined. Stir in the Cheese. Distribute the corn batter evenly among the prepared muffin cups and transfer it to the oven.
- Bake the Chipa Guazu muffins until the top of the muffins is golden brown and a toothpick inserted into the center of the muffin comes out clean, about 35 to 45 minutes. Set aside to cool slightly before serving. Pair it with our Delicious Asado con Chorizo!
Notes
How to Store & Re-Heat
To store: Allow them to cool completely before transferring them to an airtight container or zip-top bag. Properly sealing the container will help prevent them from drying out. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you plan to store them for longer than that, it's best to freeze them.
To reheat: Remember that the muffins' texture may be slightly softer than when fresh when reheated slightly. However, they will still be delicious and enjoyable. Whether you're storing or reheating Chipa Guazú Muffins, it's always best to consume them as soon as possible for the best taste and texture.
Make Ahead
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Chipa Guazú muffins to cool completely before wrapping them in plastic wrap, and they will keep in the fridge for up to 5 days. When ready to serve, warm the Chipa Guazú in a 325-degree oven for about 15 minutes until warmed.
How to Freeze
To freeze Chipa Guazú Muffins, allow them to cool completely after baking. Once cooled, place the Chipa guazu muffins in a single layer on a baking sheet and transfer the sheet to the freezer. Let them freeze for a few hours or until they are solid. Then, transfer the frozen muffins to airtight freezer bags or containers, removing any excess air.
Label the containers with the date and store them in the freezer for up to 3 months. When ready to enjoy, thaw the Chipa guazu muffins in the refrigerator overnight or at room temperature. You can also reheat them in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes until warm.
Nutrition Facts
Easy Chipa guazu muffins
Amount per Serving
Calories
283
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
11
g
Cholesterol
76
mg
25
%
Sodium
343
mg
15
%
Potassium
348
mg
10
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
279
IU
6
%
Vitamin C
7
mg
8
%
Calcium
150
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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