Ingredients Jump to Instructions ↓

  1. 1 egg*

  2. 1/3 cup olive oil

  3. 2/3 cup milk Scant

  4. 1 1/2 cups (170 grams) tapioca flour

  5. 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco

  6. 1 teaspoon of salt (or more to taste) Special equipment recommended: One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top. *It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat oven to 400°F. Grease a mini-muffin tin. 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.

  2. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads. Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.


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