Brazilian Cheese Bread (Print Version)

# Ingredients:

01 - 1/2 cup shredded cheese.
02 - 1/3 cup olive oil, plus extra for greasing.
03 - 1 large egg, at room temp.
04 - 2/3 cup milk.
05 - 1 teaspoon salt.
06 - 1 1/2 cups tapioca starch.

# Instructions:

01 - Set the oven to 400°F and lightly grease your mini muffin tin.
02 - In a blender, combine your egg, milk, and olive oil.
03 - Carefully spoon tapioca starch into the blender with the liquids.
04 - Toss in the shredded cheese and sprinkle in the salt.
05 - Blend the mixture until smooth. Scrape down the sides if needed.
06 - Fill the muffin wells almost to the top with the batter.
07 - Put the muffin pan in the hot oven and bake for 15 to 20 minutes.
08 - Keep an eye on them—they should puff up and turn golden brown.
09 - Take them out and cool briefly on a wire rack.
10 - Enjoy warm for the best chew and flavor.
11 - Once cool, put any leftover rolls in a sealed container.
12 - Warm them up a little before eating if they've been stored.
13 - You can also store batter in the fridge for up to a week if covered.
14 - Let chilled batter come to room temperature before baking.
15 - Give the chilled batter a good whisk before pouring it into the tin.

# Notes:

01 - A dish that hails from Brazil.
02 - Naturally free of gluten.
03 - Whizzes together easily in a blender.
04 - Has a soft, chewy feel like mochi.

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