CHEESY Bread In 30 Minutes - Flour-less Blender Bread 🇧🇷 Pao De Queijo

Ingredients

• 1 cup Whole Milk (room temperature)
• 1/4 cup Vegetable Oil (neutral oil such as canola or vegetable)
• 1/2 tsp Salt (kosher or table salt)
• 2 large eggs Eggs (room temperature; one double‑yolk egg and one regular egg)
• 2 cups Tapioca Flour (fine tapioca starch, also called cassava flour)
• 1.5 cups Shredded Cheese (mix of Monterey Jack and Colby Jack, shredded)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 400°F

2. Combine Wet Ingredients

   Measure 1 cup whole milk and 1/4 cup vegetable oil into a pitcher. Add 1/2 tsp salt and whisk in the two eggs until just combined.

   Time: PT2M

3. Add Tapioca Flour

   Place 2 cups tapioca flour in the blender. Pour the milk‑egg mixture over the flour and blend on medium speed for 20‑30 seconds, stopping to scrape down the sides as needed, until a smooth batter forms.

   Time: PT1M

4. Incorporate Cheese

   Add 1.5 cups shredded Monterey Jack/Colby Jack blend to the blender and pulse 2‑3 times just to distribute the cheese without turning it into a puree.

   Time: PT1M

5. Prepare Muffin Tin

   Generously spray the muffin tin with cooking spray to prevent sticking.

   Time: PT1M

6. Fill Muffin Cups

   Give the batter a quick stir, then spoon the batter into the muffin cups, filling each about three‑quarters full.

   Time: PT2M

7. Bake

   Place the tin in the preheated oven and bake for 15‑20 minutes, until the tops are golden and the breads have puffed up.

   Time: PT20M

   Temperature: 400°F

8. Cool

   Remove the tin from the oven, let the breads sit for 1‑2 minutes, then transfer them to a cooling rack.

   Time: PT2M

9. Serve

   Enjoy the pão de queijo warm, plain or with a cup of coffee. They can also be paired with a hearty stew.

   Time: PT0M

Nutrition Facts

Calories

130

Protein

4g

Carbohydrates

12g

Fat

8g

Fiber

0g