Make ooey-gooey Gluten-Free Brazilian Cheese Bread muffins with six simple ingredients for a savory snack, side dish or appetizer.
HOW TO MAKE IT
Vegetarian Gluten Free
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
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.
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.
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.
Finally, remove the pan from the oven and let the muffins cool for 1 minute in the pan before removing them and serving hot!