- 1 egg room temperature
- 1/3 cup olive oil
- 2/3 cup milk (or milk alternative
- 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt) or goat cheese
- 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.
1 Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2 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.
3 Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 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.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
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