Brazilian Cheese Bread


  • 1 ½ cups tapioca flour
  • 1 egg (preferably at room temperature)
  • 2/3 cup queso fresco cheese (fresh Mexican cheese)
  • 1 ¼ teaspoon salt
  • 2/3 cup low-fat or skim milk
  • 1/3 cup olive oil


  1. Preheat oven to 400 degrees. Grease a mini muffin pan with cooking spray.
  2. Blend all the ingredients in a blender until completely smooth. (I throw all the ingredients in a mixing bowl and use an emersion blender – one of my favorite kitchen tools.)
  3. Pour the mixture into the prepared mini muffin pan, filling each opening to the top. (If you don’t own a mini muffin pan, use a regular size muffin pan, but only fill each opening half way.)
  4. Bake for approximately 15 to 17 minutes until golden and puffy. Serve immediately. (These are best when eaten warm!)
  5. Note: The batter will last in the refrigerator for about a week. Since these really are best fresh out of the oven, only bake as many as you plan on eating right away.

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