BRAZILLIAN CHEESE BREAD

BRAZILLIAN CHEESE BREAD

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

• 1/3 C. extra virgin olive oil
• 2/3 C. milk (we used raw)
• 1 1/2 C. tapioca flour
• 1 egg, room temperature
• 1 tsp salt (or more - to taste)
• 1/2 C. grated cheese (we used parmesan)

Instructions

1. Preheat the oven to 400 degrees F.
2. Grease your mini muffin pan thoroughly with butter, and set aside.
3. In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
4. Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
5. Mix well on high, scraping down the sides of the blender so that everything is easily blended.
6. Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
7. Pop in the oven for 15-18 minutes or until light golden brown.

Notes

• Batter can be made ahead of time and kept in the fridge for up to one week.