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Brazilian Cheese Bread Puffs

These cheese puffs are made with tapioca flour which gives them a super chewy texture. They are easy to make and great as an appetizer or snack.
Servings: 24 puffs
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients

  • 1 egg
  • 1/3 cup cooking oil
  • 2/3 cup fat free milk
  • 1 1/4 cups tapioca flour
  • 1/2 cup grated cheddar cheese
  • 1 tsp salt

Instructions
 

  • Preheat oven to 450°F and grease a mini-muffin tin. Put all of the ingredients into a blender and blend until smooth. (Your batter will be liquid) Pour batter into greased mini muffin tin about 2/3 full and bake in the oven for 15-20 minutes, until the breads puff up and are a light brown color.
  • Serve the breads after they have finished cooling. The breads don’t store well (they harden and lose their chewy texture) so please eat within 24-48 hours. Any uneaten breads should be stored in an airtight container.

Notes

Recipe source: Lily’s Wai Sek Hong
Serving: 1puff, Calories: 62kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 118mg, Sugar: 1g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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