Description
This Brazilian cheese bread recipe features golden, puffed-up bites with a wonderfully chewy interior and a subtle, smoky kick from guajillo pepper dust. It is a naturally gluten-free snack or side, perfect for quick, satisfying meals.
Ingredients
- 2 cups (240g) tapioca flour (polvilho doce)
- 1 cup (240ml) whole milk (or 2 percent), (Swap note: Try unsweetened almond milk for a dairy-free option.)
- 0.5 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon salt
- 1 cup (113g) shredded mozzarella cheese, (Swap note: Monterey Jack or provolone work well too, offering a slightly different melt.)
- 0.5 cup (55g) grated Parmesan cheese
- 1–2 teaspoons guajillo pepper dust, to taste (Choose finely ground dust for even flavor distribution.)
Instructions
- Preheat Oven And Prepare Muffin Tin: Preheat your oven to 375F (190C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the milk, oil, eggs, and salt until the mixture is smooth and thoroughly combined.
- Stir In Cheese And Spice: Stir in the shredded mozzarella, grated Parmesan, and the guajillo pepper dust into the wet mixture. Make sure the cheese is evenly distributed.
- Gradually Add Tapioca Flour: Slowly add the tapioca flour, mixing until a smooth, thick batter forms. Avoid overmixing; just combine until no dry streaks remain. (If it looks dry, splash in 1-2 Tbsp milk.)
- Portion And Bake: Use a cookie scoop to portion the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes, or until the cheese bread is golden brown on the outside and impressively puffed up. They should feel firm to the touch but still soft and airy inside.
Notes
For a dairy-free option, substitute whole milk with unsweetened almond or coconut milk and use a dairy-free shredded cheese blend. Feel free to experiment with other cheeses like provolone or Monterey Jack for varied flavor and texture. A small amount of cream cheese can also be blended in for a richer texture. A cookie scoop can be used for easy portioning into mini muffin tins, yielding about 24 mini muffins.
- Prep Time: 12 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 2 mini muffins
- Calories: 250 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg