Brazilian Cheese Bread
Quick blender-batter Brazilian cheese bread with tapioca flour, mozzarella and Parmesan. Makes 24 mini breads.
Ingredients
- 2 cups Tapioca Flour
- ¾ cup Milk
- ¼ cup Extra Virgin Olive Oil
- ¾ cup Freshly Shredded Whole Milk Mozzarella Cheese
- ¼ cup Freshly Grated Parmesan Cheese
- 2 Large Eggs
- 1½ tsp Kosher Salt
- 1 tsp Garlic Powder
Method
- PREPARE: Preheat the oven to 400°F. Coat two 12-cup mini muffin pans with nonstick cooking spray.
- BLEND: Blend all ingredients except the mozzarella on medium speed until combined. Add the mozzarella and pulse a few times to incorporate.
- FILL: Divide the batter evenly among the 24 mini muffin cups.
- BAKE AND SERVE: Bake on the middle rack for about 12–14 minutes, until puffed and golden brown. Serve fresh from the oven.