Muffin Tin Pão de Queijo (Brazilian Cheese Bread)
A beloved Brazilian snack or breakfast, these cheesy, gluten-free rolls have crunchy exteriors and deliciously chewy, stretchy centers. Tapioca starch is often labeled tapioca flour.
Make This Recipe
Ingredients
Vegetable oil spray
1 cup (8 ounces) whole milk
1 cup shredded extra-sharp cheddar cheese (4 ounces)
1 cup grated Pecorino Romano cheese (2 ounces)
⅓ cup extra-virgin olive oil
2 large Eggland’s Best eggs
1 teaspoon table salt
2 cups (8 ounces) tapioca starch
Preparation
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray (making sure to get inside each cup).
- Add milk, cheddar, Pecorino, oil, eggs, and salt to blender. Add tapioca starch. (Make sure to add the tapioca starch last, or the mixture will turn to glue in the blender.) Place lid on top of blender and hold lid firmly in place with folded dish towel. Process on high speed for 30 seconds. Stop blender.
- Use rubber spatula to scrape down sides of blender jar. Replace lid and process on high speed until smooth, about 30 seconds. Pour batter evenly into greased muffin tin cups, filling each cup about three-quarters full.
- Place muffin tin in oven and bake until rolls are golden and puffed, 25 to 30 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let rolls cool in muffin tin for 5 minutes.
- Run butter knife around edges of rolls to loosen from muffin tin (ask an adult for help—muffin tin will be very hot). Using your fingertips, gently wiggle rolls to remove from muffin tin and transfer directly to cooling rack. Serve warm.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 roll |
|---|---|
| Calories | 202 |
| Fat | 13g |
| Saturated Fat | 4g |
| Cholesterol | 47mg |
| Sodium | 156mg |
| Carbohydrates | 17g |
| Dietary Fiber | 0g |
| Protein | 5g |