Chewy Brazilian Cheese Bread

Here’s What You Need: 

1 1/2 cups tapioca flour
2/3 cups milk
1 egg
1/3 cup canola oil
3/4 cup grated cheese (mozzarella or cheddar)

Here’s How: 

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. Batter can be  batter refrigerated up to one week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 16 mini muffin sized cheese breads.

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