What a beautiful and warm winter’s day in Redcliffe. After enjoying a long and reinvigorating walk while soaking up the warmth of the sun to produce some vitamin D, I am back home enjoying a fragrant cup of rose and vanilla tea with crunchy Brazilian cheese breads. These cheese breads are gluten free because the flour used is tapioca. I like to add psyllium husks for extra fibre. They puff up when cooked, and have crunchy texture on the outside and soft on the inside. I love a taste of home! YUM! I call this recipe “muffin” version because it is a variation of the traditional recipe which requires the olive oil and milk to be first boiled together then poured over the tapioca flour and stirred through before adding the eggs.
Brazilian cheese breads - muffin version
Ingredients
- 300 g tapioca starch
- 250 ml milk (dairy or nut milk)
- 125 ml olive oil or vegetable oil
- 2 extra large eggs
- 150 g cheddar cheese grated
- 1 tablespoon psyllium husks (optional)
Instructions
- Turn the oven on 180 degrees celcius just before you start to prepare the recipe to pre-heat.
- Pour the starch into a bowl and add all the other ingredients to it except for the cheese.
- Mix all these ingredients using a whisk or a mixer until all the ingredients are well combined. Or you can add all ingredients to a blender (except for the cheese). and blend well for a couple of minutes
- Add the cheese and stir it until it is well combined with the mixture. Don't blend the cheese into the mixture.
- Pour the mixture into muffin trays. Bake them in the oven at 180 C from 20 to 30 minutes until they start to become golden brown.
- Note: Whether you are using a metal muffin tin or silicone, it is not necessary to grease the cupcake/muffin tray before pouring the mixture in. If you use food grade silicone muffin trays, you can freeze any left overs of bread mixture in the trays and once they’re frozen, you can transfer them to resealable freezer bags or put them in an airtight container and keep them in the freezer for your convenience. Any time you need to bake some, you can take as many as you want and fit them back inside the mini muffin tray and put straight into the oven. Preferably, pre-heat the oven for 5-8 minutes before placing them in.
