Blender Brazilian Cheese Puffs
Author: MaryJo
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
- Preheat oven to 400°F.
- Add the egg, milk, olive oil, salt, and cheese to the blender in that order and pulse until smooth.
- With the blender running, add the baking powder then the tapioca flour through the opening in the blender cover; blend until smooth.
- Spray a mini-muffin pan with non-stick cooking spray and spoon the batter evenly into the cups.
- 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.
- 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 https://mjbakesalot.com/?p=295
3.5.3226