Easy Brazilian Cheese Bread Recipe

2 egg

2/3 c olive oil
1 1/3 cup milk
3 c tapioca flour (I found this in the bulk section at WinCo)
1 cup (packed) grated cheese
1 teaspoon of salt (or more to taste)

1 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. At this point you can store the batter in the refrigerator for up to a week.

2 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 32 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy.

Recipe from SimplyRecipes