Easy Shortcut Brazilian Cheese Bread
These quick and easy Brazilian Cheese Bread come together in the blender with tapioca flour, olive oil, milk, egg, salt and cheese!
EQUIPMENT
- Measuring Cups and Spoons
- Blender
- Mini Muffin Pan
Ingredients
- 2/3 cup milk
- 1/3 cup extra virgin olive oil
- 1 egg
- 1-1/2 cups tapioca flour
- 1 tsp salt
- 1/4 cup shredded white cheddar
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400. Grease a 24 count mini muffin pan generously with butter or oil.
- Add the milk, olive oil, eggs, tapioca flour, salt and cheeses to the blender and blend until smooth.
- Pour the batter in to the prepared muffin pan holes, filling each one to just below the top.
- Bake at 400 for 14-16 minutes.
- Remove from the oven and let cool a couple of minutes in the pan, then gently remove from pan and serve.
Notes
A couple of tips for this recipe:
- Generously butter or oil each hole in the mini muffin pans – this makes it so much easier to get the little puffy cheese balls out! I use a paper towel and just swipe it over a stick of butter and quickly hit all the little holes, swiping the butter again as needed.
- My absolute favorite mozzarella cheese to use in any of my recipes is the Kraft Philadelphia Creamy Melt shredded mozzarella. This stuff is so creamy and melty because it has a touch of Philadelphia cream cheese in it! It is the only mozzarella cheese I will buy any more because just a little goes a long way in recipes to help them be their best cheesy self.
- You can absolutely play with different cheeses or add some herbs to change these up a bit if you like! Grated Gruyere, Parmesan, Swiss, regular sharp cheddar – they will all give their own unique flavor to your cheese bread!