Easiest Brazilian Cheese Bread (Pao De Queijo)
Brazil, Bread
Ingredients
2 cups tapioca flour
1 cup whole milk
2 large eggs
1/3 cup vegetable, avocado, or light olive oil
½ cup shredded sharp cheddar cheese
½ cups shredded mozzarella cheese
1 teaspoon salt
½ teaspoon garlic powder
Directions
Preheat the oven to 400 degrees F. Spray mini muffin pan(s) generously with nonstick cooking spray. Or, brush generously with oil.
In a blender, combine & purée all the ingredients, until smooth and frothy.
Use a spoon to portion the batter into the muffin pans, filling the wells ¾ full.
Bake undisturbed for 19-20 minutes, until golden and puffed.
If you need to repeat with the remaining batter, puree the batter another 30 seconds to create additional froth, then re-spray & refill the pan.
Serve warm.
Notes
Store cooled Brazilian cheese bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
You can place the cheese puffs on a baking sheet and reheat all of them later, if needed. 350 degrees for 5 minutes.
Nutrition
serving: 1puff, calories: 44kcal, carbohydrates: 5g, protein: 1g, fat: 3g, saturated fat: 2g, polyunsaturated fat: 1g, monounsaturated fat: 1g, trans fat: 1g, cholesterol: 9mg, sodium: 68mg, potassium: 13mg, fiber: 1g, sugar: 1g, vitamin a: 38iu, vitamin c: 1mg, calcium: 21mg, iron: 1mg