Gluten-Free Brazilian Cheese Bread

Bake a batch of ooey-gooey Brazilian Cheese Bread muffins with six simple
ingredients for a savory snack, side dish, or appetizer. The combination of
tapioca starch and cheddar cheese makes these little bites perfectly puffy and
gluten free!

Servings: 24 muffins

Author: Brianne @ Cupcakes & Kale Chips

Prep:
10 minutes

Cook:
12 minutes

Total:
22 minutes

Course:

Cuisine:

Brazilian

🧂 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

Instructions

1 Preheat the oven to 425°F. Grease a nonstick mini muffin tin with shortening.
2 Place all of the ingredients in a medium bowl. Beat with a hand mixer or whisk
until smooth and fully combined. (You may also use a blender).
3 Pour the batter into the prepared mini muffin tins. You will want to fill each
mini cup to the top. (If you do regular sized muffin tins, make sure to only
fill halfway.)
4 Place the pan in the oven. Reduce the heat to 400°F. Bake for 12 minutes for
mini cups or 18 minutes for full sized cups. The tops will not get golden.
5 Once removed from the oven, let the pan rest for 1 minute. Then transfer to cool
on a wire rack until ready to serve. These are best served fresh out of the oven
while still hot.

Gluten-Free Brazilian Cheese Bread

Course:

Cuisine:

🧂 Ingredients

Instructions

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