Make ooey-gooey Gluten-Free Brazilian Cheese Bread muffins with six simple ingredients for a savory snack, side dish or appetizer.
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HOW TO MAKE IT
YIELD
12 muffins
TYPE
Vegetarian Gluten Free
TIME
22 minutes
LEVEL
Medium
INGREDIENTS: ⅔ cup milk ¼ cup olive oil 1 egg 1¾ cup tapioca flour (or tapioca starch) ½ cup shredded cheddar cheese 1 teaspoon sea salt
1
Preheat the oven to 425°F. Grease a mini muffin tin with shortening for easy release. You can also use a regular-sized muffin tin.
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2
In a blender or mixing bowl, combine the milk, oil, egg, tapioca flour, shredded cheddar and salt. You want a fluffy and smooth dough. You can use an electric mixer or a wire whisk and some elbow grease to do the job.
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3
Divide the batter between the wells in the prepared muffin tin. Place the muffins in the oven and reduce the temperature to 400°F. Bake for 12 minutes (for mini muffins) or 18 minutes (for large), or until the tops are golden.
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4
Finally, remove the pan from the oven and let the muffins cool for 1 minute in the pan before removing them and serving hot!
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