Blender Brazilian Cheese Puffs
Prep time
Cook time
Total time
Recipe type: Quick Breads
Cuisine: Latin
Yield: 24
  • 1 egg, room temperature
  • 2/3 cup milk, room temperature
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup packed (1 oz, 28 grams) shredded cheese plus a some more for sprinkling on top
  • 1/4 teaspoon baking powder
  • Scant 1 1/2 cups (6 oz, 170 grams) tapioca flour
  1. Preheat oven to 400°F.
  2. Add the egg, milk, olive oil, salt, and cheese to the blender in that order and pulse until smooth.
  3. With the blender running, add the baking powder then the tapioca flour through the opening in the blender cover; blend until smooth.
  4. Spray a mini-muffin pan with non-stick cooking spray and spoon the batter evenly into the cups.
  5. Bake for 15-20 minutes, until puffy and lightly browned. Remove from oven and let cool on a rack for a couple of minutes before removing from the pan.
  6. Serve while still warm from the oven.
I usually use Pecorino Romano because that's my favorite, but these are excellent with Parmigiano-Reggiano, Asiago, Manchego, or even cheddar.
Recipe by MJ Bakes A Lot at