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This Chipa Mini Muffins recipe combines the comforting flavors of the classic chipa mestiza with a twist. They're made with a blend of corn flour, cornstarch, tapioca starch, and cheese. The muffins have a slightly crumbly, drier texture and a rougher bite. Whether enjoyed with mate cocido or coffee as a snack or to accompany your favorite meal, they're easy to make and sure to be loved. Best of all, they're gluten-free, so everyone can enjoy them! Ingredients 250 g cassava starch (fecula de mandioca) 250 g yellow cornmeal (Quaker type) 100 g cornstarch 4 teaspoons baking powder 1 tablespoon anise seeds (optional) 250 g semi-soft or firm cheese (I use Mexican blend cheese) 2 teaspoons kosher salt 250 g unsalted butter or shortening 4 large eggs Instructions Preheat oven to 428°F (220°C) and grease a 24-cup mini muffin pan. In a large bowl, add the tapioca starch, cornstarch, baking powder, kosher salt, anise, and cornmeal and mix until well combined. Make a well in the center. Add the softened butter and eggs to the center, mixing until smooth and creamy. Stir in the cheese until well combined; Batter will be sticky. Using a #60 ice cream scoop (tablespoon size), spoon batter into muffin cups. Bake for 15 to 18 minutes or until golden brown. Let muffins cool in pan for 5 minutes and transfer to a cooling rack. Serve warm.