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Brazilian Cheese Bread
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– 2 teaspoons Real California butter, melted
– 1 1/2 cups tapioca flour
– 2/3 cup Real California evaporated milk
– 1/2 cup crumbled Real California queso fresco cheese
– 1/3 cup olive oil
– 1 large egg
– 1 teaspoon granulated chicken or vegetable bouillon
Special equipment: One 24-cup mini muffin tin
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recipe.directions
Prep time: 20 minutes
Cook time: 16 minutes
Preheat the oven to 400°F. Coat a 24-cup mini muffin tin with melted butter and set aside.
In the jar of a blender, combine flour, milk, queso fresco, oil, egg, and bouillon and blend just until smooth, about 15 seconds.
Pour mixture into the prepared muffin tin, dividing evenly. Bake until golden brown, 16 to 18 minutes.
Remove from the oven and set aside to cool for 5 minutes. Serve warm.
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