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!
For more Chipa Guazu-inspired recipes, check out this Traditional Chipa Guazu, The Best Cornbread Pudding, and Healthy Corn Casserole.
How to Make Chipa Guazú Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Generously butter (2) 12 cup nonstick muffin pans and dust them with cornmeal; set aside. Melt the butter in a 12-inch skillet over medium heat.
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 and 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 is golden brown and a toothpick inserted into the center of the Chipa guazu muffins comes out clean, about 35 to 45 minutes. Set aside to cool slightly before serving. Pair it with our Delicious Asado con Chorizo!
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Recipe
Easy Chipa guazu muffins
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
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.