From https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/. The batter keeps well for several days, tightly covered and refrigerated. I found that a recipe makes about 36 mini muffins.
INGREDIENTS
- 1 egg, at room temperature
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt)
- 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.
METHOD
- Preheat oven to 400°F. Spread a little olive oil around the insides of each well of 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.
- Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
- Bake in the oven for 15-20 minutes, until all puffy and lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.