Brazilian Cheese Bread
Ingredients
1 large egg, room temperature
1/3 cup extra virgin olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference
1 teaspoon salt (or more to taste)
Directions
Preheat oven to 400°F. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.
Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
