Muffin Chipa
If you're looking for a delicious and unique snack or side dish, these muffin chips made with yucca starch and Parmesan cheese are perfect. The crunchy texture and savory flavor make them a hit with kids and adults alike. With just a handful of ingredients and easy preparation, these muffin chips can be whipped up in no time for a quick and tasty snack. So whether you're serving them as a party appetizer or an afternoon snack, these muffin chips will surely be a crowd-pleaser.
Ingredients
- 250 g yucca starch
- ½ cup avocado oil , extra virgin olive oil, olive oil, canola oil, or vegetal
- 1 cup whole milk , room temperature
- 100 g (1 cup) Parmesan cheese, shredded plus for garnish
- 1 egg , room temperature
- 1 teaspoon kosher salt
- 1 teaspoon anise seeds
Instructions
- Preheat 400⁰F. Greased a 12-cup nonstick muffin pan with cooking spray and set aside.
- In the blender jar, combine all the ingredients except the cheese, yuca flour, and anise seeds, and pulse for 5 minutes. Add the yuca flour, cheese, and anise seeds and pulse for another 5 minutes.
- Pour the batter evenly into the muffin tins and lightly sprinkle shredded Parmesan cheese on top. Bake for 20 minutes or until puffed, light, and golden brown. Let them cool slightly and serve warm.
Notes
How to Store & Re-Heat
To store: Muffin Chipa, let them cool completely to room temperature and then store them in an airtight container at room temperature for up to 3 days. Alternatively, you can store them in the refrigerator for up to 1 week.
To reheat: Muffin Chipa, preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Bake for 5-10 minutes or until heated through. You can also reheat them in the microwave for 20-30 seconds or until warm. However, reheating Muffin Chipa in the microwave may make them softer and less crispy. Overall, Muffin Chipa is best enjoyed fresh, but you can store and reheat them if needed.
Make-Ahead
Bake the muffins as directed in the recipe and let them cool to room temperature. Once the muffins are cool, wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Making Muffin Chipa ahead of time can save you time and effort when you're busy or preparing for a special occasion. Just make sure to store them properly to maintain their texture and flavor.
How to Freeze
Once the muffins have cooled to room temperature, wrap them individually in plastic or aluminum foil. Place the wrapped muffins in a freezer-safe container or a zip-top freezer bag, removing as much air as possible. Label the container or bag with the date and the type of muffins. Place the container or bag in the freezer and freeze for up to 3 months.
To thaw frozen Muffin Chipa, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, reheat the muffins in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Freezing Muffin Chipa can be a convenient way to have them on hand for quick breakfasts, snacks, or when unexpected guests arrive. Just wrap them tightly to prevent freezer burn and maintain flavor and texture.
Nutrition Facts
Muffin Chipa
Amount per Serving
Calories
210
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
22
mg
7
%
Sodium
342
mg
15
%
Potassium
46
mg
1
%
Carbohydrates
20
g
7
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
118
IU
2
%
Vitamin C
0.03
mg
0
%
Calcium
127
mg
13
%
Iron
0.3
mg
2
%
* 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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