This Chipa Mini Muffins recipe combines the comforting flavors of classic chipa mestizo with a twist. They're made with a blend of cornmeal, cornstarch, tapioca starch, and cheese. The mini muffins have a slightly crumbly, drier texture and a coarser bite.
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Ingredients
250 g yuca starch (fecula de mandioca)
250 g yellow cornmeal (such as Quaker)
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 fat
4 large eggs
Instructions
Preheat the oven to 428°F (220°C) and grease a 24-cup mini muffin tin.
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.
Mix in the cheese until fully combined; the batter will be sticky.
Using a No. 60 ice cream scoop (tablespoon-sized), spoon the batter into the muffin cups.
Bake for 15 to 18 minutes or until golden brown.
Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm.