If you're looking for a delicious and unique snack or side dish, these muffin chipa 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.
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What is Muffin Chipa?
Muffin Chipa is a type of Paraguayan muffin made with yucca starch, cheese, and other ingredients such as milk, oil, and anise seeds. Unlike traditional Chipa bread, Muffin Chipa is easier to make because it doesn't require kneading or shaping and is cooked in a muffin pan. Muffin Chipa is typically crispy on the outside, chewy on the inside, and has a deliciously cheesy flavor. It is a popular snack or breakfast food in Paraguay and is often served during Easter celebrations.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Yucca starch: Also known as cassava flour, it is a gluten-free flour made from cassava root. It provides the base for the muffins.
- Avocado oil, extra virgin olive oil, olive oil, canola oil, or vegetal: These are different types of oils used in the recipe to provide moisture and richness to the muffins.
- Whole milk: Provides moisture and richness to the muffins and helps bind the other ingredients together.
- Parmesan cheese: Adds a deliciously cheesy flavor to the muffins and helps bind the other ingredients together.
- Egg: Provides structure to the muffins and helps them rise.
- Kosher salt: Adds flavor to the muffins and enhances the taste of the other ingredients.
- Anise seeds: Adds a subtle licorice flavor to the muffins and enhance their aroma.
Tools you'll need
How to Make Muffin Chipa
Note: The full instructions are provided in the recipe card below.
Preheat 400⁰F. Greased a 12-cup nonstick muffin pan with cooking spray and set aside. Combine all the ingredients except the cheese, yuca flour, and anise seeds in the blender jar 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. Bake for 20 minutes or until puffed light and golden brown. Let them cool slightly and serve warm. Enjoy!
Substitutions
- Egg: If you're looking for an egg substitute, try using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons).
- Kosher salt: If you don't have kosher salt, you could use sea salt or table salt instead. Remember that kosher salt has larger crystals than table salt, so you may need to adjust the amount you use.
- Olive oil: Extra virgin olive oil, olive oil, canola oil, or vegetable oil can be used instead of olive oil.
- Avocado oil: Extra virgin olive oil, olive oil, canola oil, or vegetable oil can be used instead of avocado oil.
- Whole milk: You could use almond milk, soy milk, or another non-dairy milk as a substitute for whole milk.
- Parmesan cheese: Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan cheese.
- Anise seeds: If you don't have anise seeds, use fennel or caraway seeds.
Variations
- Smoky bacon: Add some cooked and crumbled bacon to the batter and the Parmesan cheese for a smoky and savory flavor.
- Zesty lemon: Add some fresh lemon zest to the batter and the Parmesan cheese for a zesty and refreshing flavor.
- Spicy cheese: Add some heat to the muffin chips by adding chopped jalapeño peppers, red pepper flakes, or cayenne pepper to the batter and the Parmesan cheese.
- Herbed cheese: Add fresh herbs like rosemary, thyme, or oregano to the batter, along with the Parmesan cheese, for a savory and aromatic twist.
- Gluten-free: If you're looking for a gluten-free option, use a gluten-free yucca starch and consider substituting the Parmesan cheese with a dairy-free alternative.
How to Serve
Muffin Chipa tastes best when served warm, straight from the oven. You can serve them with coffee, tea, or milk for a quick breakfast or snack. For added flavor, you can serve Muffin Chipa with spreads, such as butter and cream cheese. Muffin Chipa can also be served with dips such as salsa, guacamole, or hummus for a more substantial snack, as well as as a side dish to accompany savory dishes such as stews, soups, or grilled meats.
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. 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.
Tips for Making The Best Muffin Chipa
- Use room temperature ingredients: Ensure the milk and egg are at room temperature before adding them to the blender. This will help the ingredients blend more easily and create a smoother batter.
- Use a nonstick muffin pan: Grease the pan with cooking spray or butter to prevent the muffins from sticking.
- Pulse the ingredients: Pulse the ingredients in the blender in intervals to prevent overheating the blender motor and to ensure all the ingredients are well-mixed.
- Don't overfill the muffin cups: Fill the muffin cups about ⅔ full to allow the muffins to rise and puff up during baking.
- Sprinkle with Parmesan cheese: Sprinkle shredded Parmesan cheese on top of the muffins before baking to add a crispy, cheesy crust.
- Let them cool slightly: Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely. This will help prevent them from breaking apart when you remove them from the pan.
FAQ
Can I use a different type of cheese for Muffin Chipa?
You can use hard cheese with a similar texture and flavor, such as Pecorino Romano or Asiago. You can also use a combination of cheeses to give the muffins a unique flavor.
Can I make Muffin Chipa gluten-free?
Yes, Muffin Chipa is already gluten-free since it's made with yucca starch, which is gluten-free flour. However, check the labels of any other ingredients you use to ensure they're gluten-free.
Can I make Muffin Chipa vegan?
You can make Muffin Chipa vegan using a vegan cheese substitute and plant-based milk, such as almond or soy. You can also use a vegan egg substitute, such as a flax or chia egg, instead of the egg.
Can I make Muffin Chipa without a blender?
Mix the ingredients in a large bowl with a wooden spoon or spatula instead of using a blender. Mix the ingredients until a smooth and even batter is formed.
Can I freeze Muffin Chipa?
You can freeze Muffin Chipa for up to 3 months. Wrap the muffins individually in plastic wrap or aluminum foil and place them in a freezer-safe container or a zip-top freezer bag. Thaw the muffins in the refrigerator overnight before reheating.
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Recipe
Muffin Chipa
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
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.