Traditionally, Brazilian Cheese Bread is puffy on the top and made with Tapioca Flour (or Tapioca Starch). Well since I live in the sticks, and I would have to order Tapioca Flour - I decided to substitute Corn Starch for the Tapioca Flour. The flavor is still the same amazing flavor that you would get with the Tapioca Flour, but you just don't get the rounded top. Hey... I'm all right with that. Plus it's way cheaper :).
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
3/4 cup corn starch (or for traditional Brazilian Cheese Bread 1 1/2 cups tapioca flour)
1/2 cup grated cheese (a *generous 1/2 cup. I used homemade farmers cheese)
kosher salt to taste (start with 1/4 tsp)
- Preheat oven to 400 degrees.
- Combine all ingredients in a blending blender (or food processor). Blend to combine, scraping down sides as needed.
- Grease a mini muffin tin with olive oil. Fill each mini muffin cavity 3/4 of the way full with batter. Bake in the oven for 15-20 minutes, until puffed up and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
- If you decide to use the Tapioca Flour instead of the Corn Starch, the tops will be puffy and round.