Sunday, May 1, 2011

Brazilian Cheese Puffs

These cheese puffs are deceptive--they're light and fluffy, but as soon as you bite into one you realize that they are deliciously gooey on the inside. Make these right before serving as they do not keep well and should be eaten within a few hours of baking.

Brazilian Cheese Puffs

1 egg
1/3 cup vegetable oil
2/3 cup milk
1 1/4 cups tapioca flour
1/2 cup grated cheddar cheese
1 tsp salt

Preheat oven to 450 and grease a mini muffin tin.

Combine all ingredients in a blender and blend until smooth. The batter will be liquid. Pour batter into mini muffin tin, filling each one about 1/2 to 2/3 full. Bake for 13-15 minutes or until the breads puff up and become very lightly brown on the edges.

Cool slightly (the tops may cave in a bit, that's okay) and then serve.


The Harried Cook said...

I have never seen or eaten anything like this before... sounds very, very interesting! Thank you for sharing :)