Brazilian Cheese Bread II

By cindygwest

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Ingredients

3 cups tapioca flour
1 1/2 t. salt
1 cup whole milk
3/4 cup canola oil
3 eggs
1 cup grated Brazilian cheese

Details

Servings 36

Preparation

Step 1

1. Heat oven to 375. Grease 12 mini muffin cups with butter or cooking spray (no flour)
2. In blender, place all ingredients. Cover, blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.
3. Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.
4. Repeat with remaining batter to make about 24 more mini breads.

Tips: You may substitute grated or shredded Romano, crumbled Mexican farmer's cheese (queso fresco) or any of your favorite cheese for the bread. Sprinkle extra cheese on top of the puffs before serving, if desired.