Pao de Queijo (Brazilian Cheese Bread)

Every time I make these, I go to pull the recipe up on the blog and then I'm surprised when it's not posted here.  Then I pull the out of the oven and they are devoured so quickly I remember that I've never posted them because I can never keep them around long enough to snap a picture.  Luckily for you all, the biggest culprit of all (the husband) wasn't home yet when these came out of the oven so now they can finally make their appearance here!  These little puffs of cheesy deliciousness are a simplified version of a traditional Brazilian cheese bread.  They are super fast and easy, and also gluten free!  Plus everybody loves them.  We serve them to guests all the time and everybody always wants to know how to make them.  And now you know.  Lucky you.

Pao de Queijo (Brazilian Cheese Bread)

Number of Servings: 24 little rolls
Time to Prepare: 20 minutes

• 1 egg
• 1/2 cup milk
• 1/4 cup canola oil
• 1 cup tapioca flour
• 1/2 tsp kosher salt
• 1/4 cup grated Swiss cheese
• 1/4 cup grated sharp white Cheddar (you can play around with the cheeses--sub Monterey Jack, Parmesan, etc...just try what sounds good to you!)

Preheat oven to 400 degrees.  Grease a mini muffin tin (with 24 wells) with non-stick cooking spray and set aside.

In a blender, combine the egg, milk, oil, tapioca flour, and salt.  Blend until smooth.  Add the grated cheeses and pulse three times.  Immediately pour into the prepared muffin tin, filling each well about 2/3 full.

Bake for about 15 minutes, until puffed golden.  Allow to cool for a minute or two before removing from pan.  (Just a word to the wise, these are much better eaten fresh...not that it's ever an issue.)

Source: slightly adapted from Our Best Bites