Easy Brazilian Cheese Bread

Name: Easy Brazilian Cheese Bread
Yield: 24 mini muffins
Cuisine: American
Ingredients: 1 large egg at room temperature; 1/3 cup extra virgin olive oil; 2/3 cup milk; 1 1/2 cups tapioca flour; 1/2 cup grated feta cheese; 1 teaspoon salt (or more to taste); 1 24-well or or two 12-well mini muffin tins

Mums @mumof3

San Diego, California

I went to a Brazilian restaurant and couldn’t get enough of these chewy cheese puffs so here’s my take on it

Mums @mumof3

San Diego, California

I went to a Brazilian restaurant and couldn’t get enough of these chewy cheese puffs so here’s my take on it

Saved

Ingredients

24 mini muffins

1large egg at room temperature
1/3 cupextra virgin olive oil
2/3 cupmilk
1 1/2 cupstapioca flour
1/2 cupgrated feta cheese
1 teaspoonsalt (or more to taste)
124-well or or two 12-well mini muffin tins

Saved

Steps

1

Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.
2

Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3

Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4

Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes. Eat warm