...
Go Back

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 cups Tapioca Flour Cassava Flour
  • 1/2 teaspoon Salt
  • 1/3 cup Olive Oil
  • 1/3 cup Milk or milk alternative
  • 2 large Eggs
  • 1 cup Grated Parmesan Cheese or Minas, queso fresco, or a mix

Instructions
 

  • Preheat Oven & Prepare Pan: Preheat oven to 400°F (200°C). Grease a standard 24-cup mini muffin tin.
  • Combine Ingredients: In a blender or food processor, combine the tapioca flour, salt, olive oil, milk, and eggs. Blend until the mixture is smooth.
  • Add Cheese: Add the grated Parmesan cheese (or your cheese of choice) to the blender/processor. Pulse a few times until the cheese is just incorporated into the batter. Do not overmix.
  • Fill Muffin Tin: Carefully pour or scoop the batter into the greased mini muffin cups, filling each about 2/3 to 3/4 full.
  • Bake: Bake for 15-20 minutes, or until the cheese breads are puffed up and lightly golden brown on top.
  • Cool Slightly & Serve: Let the pão de queijo cool in the muffin tin for a few minutes before removing them. They are best served warm.

Notes

For the authentic chewy texture, tapioca flour (sometimes labeled as tapioca starch or cassava flour/starch) is essential for this Brazilian cheese bread recipe.
Don't overfill the muffin cups, as the puffs will expand during baking.
Enjoy these delightful cheese puffs fresh from the oven for the best experience!
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.