We had these wonderful Brazilian cheesy muffins at Fogo de Chao. They are actually more like mini cheese popovers. I knew I wanted to try these at home so I used “The Google” and found a recipe over at SimplyRecipes.com The recipe said it was from someone actually from Brazil – so I decided to give it a try. It had to be good if it came from a real Brazilian – right?!
The recipe is pretty simple, the only “weird” thing is that it calls for tapioca flour. I couldn’t find tapioca flour in Birmingham. I even went to Whole Foods and they didn’t have it. I ended up ordering it from King Arthur Flour (along with a few other things). I’ve never heard of tapioca flour, much less baked with it. It is a very fine and light powdery flour. It is gluten-free, if you are into that.
These were extremely simple to make and they tasted almost like the bread at Fogo de Chao. Mine came out crispier than what I wanted. I will cut the cooking time down a minute or two next time. Overall, we loved these little cheesy bites and they went great with our Parmesan Pork.
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer’s cheese – queso fresco
1 teaspoon of salt (or more to taste)
Preheat oven to 400°F. Grease 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. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.