Recipes
Recipes with my own touch
Servings
Makes 24
Ingredients
butter, for greasing
70g mature cheddar, cut into 3cm squares
160g full cream milk
60g vegetable oil
1 egg
170 arrowroot flour
5ml salt
Brazilian cheese puffs
These cheese puffs are so light and airy you may be tempted to eat the whole tray by yourself! Watching them puff up in the oven is nothing short of a miracle! In Brazil, people traditionally eat pao de queijo for breakfast or as a snack. I think they’d be perfect with just about anything. The batter can be stored in the fridge for up to a week.
Method
- Preheat the oven to 220°
- Grease a 24-hole mini muffin tray & set aside.
- Place the cheese into a food processor and process until it resembles breadcrumbs. Transfer to a mixing bowl or a stand mixer.
- Add all the remaining ingredients and blend together until smooth, scraping the sides and the bottom of the bowl to make sure all the ingredients are incorporated.
- Fill each muffin almost to the top. Bake for 12-15 minutes, or until puffy and just lightly browned.
- Remove from the oven and leave to cool in the tin for a few minutes before serving.
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