Optional: extra cheese and salt to sprinkle on top, as well as garlic powder
Instructions
Preheat oven to 400 degrees Farenheight
In a blender mix milk, egg and canola oil
Add Tapioca flour and kosher salt and blend
Add cheddar and Parmesan cheeses
Pulse in the blender 2 times after adding cheese (Do not over blend)
If you are not using a non stick muffin pan then lightly spray your pan with non stick spray
Immediately pour mixture into mini muffin pans filling each about ¾ full
Lightly sprinkle extra cheese and seasoning on top if desired (I prefer it with extra cheese and a light sprinkle of kosher salt and garlic powder...be careful not to over do it)
Place muffin pans in oven immediately (before all the cheese settles to the bottom) and cook for 15-20 minutes (15 minutes is always sufficient in my oven)
They should be puffy and a light golden color when you take them out
Serve immediately! (These do not save well...they taste the best fresh out of the oven)
Notes
Kosher salt works best in this recipe, but can be substituted for table salt if needed
You can experiment with other kinds of cheese as well. So far I have only tried it with Parmesan and sharp cheddar because I love it so much, so I stick to what I love
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/brazilian-cheese-bread-pao-de-queijo/