We went to a Brazilian restaurant and they served some over salty pão de queijo or Brazilian cheese bread. That is when I realized that I really wanted to try making them at home because I knew it was easy to make.

Start by preheating the oven to 400 degrees F. Prepare mini muffin tins by liberally oiling the trays with oil.

In a bowl, add the 2 cups of tapioca flour, 1 cup whole milk, 2 large eggs, 1/3 cups vegetable oil, 1 cup shredded cheese, 1 teaspoon salt, and 1/2 teaspoon garlic powder.

Stir the ingredients together with a spoon before you use an immersion blender. Using an immersion blender or regular blender, puree the ingredients until it is well blended and frothy.

Portion out the batter into the mini muffin trays. Fill the trays until it is about 2/3 full.

Bake for 20 minutes or until golden brown and puffy.

Enjoy warm or allow to cool completely before storing in an airtight container in the fridge. It can stay fresh for about 4 days or in the freezer for 3 months.

Ingredients

• 2 cups tapioca flour
• 1 cup whole milk
• 2 large eggs
• 1/3 cups vegetable oil
• 1 cup marbled cheddar cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Directions

1. Preheat the oven to 400 degrees F. Prepare mini muffin tins by liberally oiling the trays with oil.
2. In a bowl, add the 2 cups of tapioca flour, 1 cup whole milk, 2 large eggs, 1/3 cups vegetable oil, 1 cup shredded cheese, 1 teaspoon salt, and 1/2 teaspoon garlic powder.
3. Stir the ingredients together with a spoon before you use an immersion blender.
4. Using an immersion blender or regular blender, puree the ingredients until it is well blended and frothy.
5. Portion out the batter into the mini muffin trays. Fill the trays until it is about 2/3 full.
6. Bake for 20 minutes or until golden brown and puffy.
7. Enjoy warm or allow to cool completely before storing in an airtight container in the fridge. It can stay fresh for about 4 days or in the freezer for 3 months.
8. Enjoy!

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