- Written by Cynthia Presser
Cheese bread is a Brazilian staple! Gooey and fluffly, this typical snack is a crowd pleaser: kids and adults love it! Many different versions are available, but this one is the easiest - and just equally delcious! All ingredients are widely available at the major grocery stores, including the tapioca flour. Serve warm, right off the oven. I dare you to have only one!
Yields 12 to 16 units
- 3 cups tapioca starch
- 3 eggs
- 1 cup milk
- 3/4 cup vegetable oil
- 1 teaspoon salt
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- Grated Parmesan cheese, for sprinkling
Preheat oven to 375 degrees F. Add tapioca starch, eggs, milk, vegetable oil, salt, mozzarella cheese, and shredded Parmesan cheese to a blender. Blend for 40 seconds, or until mixture is smooth.
Spray a muffin pan (12 cups) with vegetable oil (you might end up with some extra batter, which could be enought to an extra 2 to 4 units.) Divide cheese bread mixture into the the cups of muffin pan (3/4 of the way full). Sprinkle grated Parmesan on top. Bake for 18 to 20 minutes, or until top turns golden brown. If using a convection oven, preheat to 325 degrees F and bake for 13 to 15 minutes, or until top turns golden brown.
Remove from oven and serve immediately.
Standard size for muffin pan is 12 cups. If you end up with extra batter, fill up a second muffin pan with remaing batter - or make a second smaller batch.
My son, Sebastian, loves it! He was trying to "steal" some I was using for the pictures.
He got what he wanted!
Snack time... Yummmmm!!!