My friend Megan posted on Facebook about making these delights. I can’t tell you exactly when I first had them but almost every Brazilian restaurant serve them and they are delicious! You have to be careful though – they fill you up a lot quicker than you’d imagine. I made these for a pot luck and they were a HIT! I now know what I’ll take to many pot lucks in the future because they are so easy to make. Next time, I’m going to try adding roasted red peppers or garlic or jalapeños. What other flavors do you think would go well with this recipe?
1 egg (have at room temp)
1/3 cup olive oil
2/3 cup milk
1 1/2 cup tapioca flour
2/3 to 3/4 cup (packed) shredded cheese – queso fresco is preferred but sharp cheddar works well.
salt to taste (use about 1 tsp the first time)
These will need to bake in a mini-muffin pan. This will make a batch of around 16.
Preheat oven to 400 degrees.
In a blender, pulse all ingredients until smooth. Tapioca flour is much like corn starch and not like flour. It will stick to the side of the blender so have a spatula ready to scrape downy he sides as you blend.
If your muffin tin isn’t non-stick, you will want to grease before filling. When you fill the mini-muffin tin, fill each one about 3/4 or so full. They will puff up while baking so don’t worry about filling each one to the brim.
Bake at 400 degrees for 15-20 minutes. When ready, they will be puffy and lightly browned. Remove from oven and let cool before serving.
This recipe originally came from the Simply Recipes website – http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/. What is posted here is the original recipe with my modifications and recommendations.