Brazilian Cheese Bites
Ingredients
- ½ cup (80g) milk , room temperature
- ¼ cup (35g) olive oil
- 1 large egg room temperature
- ½ teaspoon salt
- 1 ¼ cups (145g) tapioca flour , also called tapioca starch
- ⅓ cup (2oz) cheddar or mexican cheese , shredded
- 2 Tablespoons grated parmesan cheese , plus more for sprinkling on top
Instructions
- Preheat your oven to 400°F. Grease a mini muffin tin.
- In a blender or food processor, combine 1/2 cup milk, 1/4 cup oil, 1/2 teaspoon salt, and 1 egg. Pulse until smooth and well mixed. Add 1 1/4 cups tapioca flour, 1/3 cup cheddar or mexican cheese, 2 Tablespoons parmesan and pulse until incorporated.
- Pour the batter into each cup about halfway (they’ll puff up a lot as they bake). Sprinkle a little extra parmesan over top.
- Bake for 12-15 minutes, until the tops are lightly golden and crisp.
- Let them cool in the pan a few minutes, then gently pop out the cheesy breads. Best served warm.
Notes
- Grease the mini muffin pan well so the cheese bites release easily.
- The batter will be thinner than a traditional bread dough. This is normal.
- Fill each muffin cup only halfway since the pão de queijo puff significantly as they bake.
- Cool completely, then store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the crisp exterior and chewy center.
Nutrition
Calories: 80kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.001g, Cholesterol: 10mg, Sodium: 81mg, Potassium: 16mg, Sugar: 0.3g, Vitamin A: 44IU, Calcium: 27mg, Iron: 0.2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
