The Best CHIPA MUFFINS Recipe You'll Ever Taste 😋

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  • เผยแพร่เมื่อ 1 ม.ค. 2025
  • If you’re a fan of Paraguayan Chipa, these Chipa Muffins are a must-try. Made with Parmesan cheese and gluten-free yuca starch (also known as tapioca starch), these cheesy muffins puff up perfectly in the oven, creating a crispy, golden crust that's simply irresistible.🤤
    Whether you serve them for breakfast, as a side dish, or as a snack, these muffins are sure to be a crowd-pleaser for both kids and adults. And don’t worry if you’re out of Parmesan-you can easily swap in any cheese you have on hand for a delicious variation.
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    Ingredients
    250 g yuca starch ( also known as Tapioca starch)
    4 oz avocado oil or any neutral-flavored oil
    8 oz whole milk, room temperature
    100 g Parmesan cheese, shredded, divided
    1 large egg, room temperature
    1 teaspoon kosher salt, adjust to taste
    ½ tablespoon anise seeds, optional, but highly recommended
    Instructions
    Preheat the oven to 400°F (200°C). Grease a 12-cup nonstick muffin pan with cooking spray and set aside. Set aside 2 tablespoons of parmesan cheese for sprinkling on top.
    In a small bowl, crack the egg and transfer it to a blender. Add the remaining ingredients except the yuca starch and blend for 1 minute. Then add the yuca starch and blend until the mixture is smooth, about 3 minutes.
    Fill each muffin cup about ¾ full with the batter. Sprinkle the reserved parmesan cheese on top. Bake for 20 minutes, or until the muffins are puffed and golden.
    Remove from the oven and carefully unmold the cheese muffins while still hot. Serve immediately.

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