Brazilian Cheese Bread Bites (Mini Muffin Pan)
These steakhouse-style Brazilian cheese bread bites are crisp on the outside and stretchy inside. Baked in a mini muffin pan with tapioca flour, they’re naturally gluten-free and completely addictive.
Servings: 24 servings
Equipment
Ingredients
- 1 cup tapioca starch (tapioca flour)
- ½ cup whole milk
- ¼ cup oil
- ½ tsp salt
- 1 large egg room temperature
- ¾ cup finely grated cheese
Best cheese blend: 1/2 cup finely grated Parmesan & 1/4 cup low-moisture mozzarella
Instructions
- Preheat oven to 375°F. Grease all 24 mini muffin cups very well (these puff, but they stick if under-greased)
- In a small saucepan, combine milk, butter, and salt. Heat until the mixture just begins to simmer (do not boil).½ cup whole milk, ¼ cup oil, ½ tsp salt
- Place tapioca starch in a heatproof bowl. Pour the hot milk mixture over it and stir immediately until a thick, glossy dough forms. Let dough rest 2–3 minutes until warm (not hot) then add the egg and whisk to combine.1 cup tapioca starch (tapioca flour), 1 large egg
- The dough will look separated at first, keep mixing until smooth and stretchy.
- Fold in cheese until evenly distributed. Final texture should be thick, elastic, and scoopable (like very sticky choux).¾ cup finely grated cheese
- Scoop or pipe dough into each muffin cup, filling 1/2 full.
- Bake 16-18 minutes, until puffed, lightly golden, and set. For deeper color, bake an extra 1–2 minutes (check and see based on your oven's temperature, some run a little hotter than others)
- Let rest 3–5 minutes before removing, they firm up as steam escapes.
Nutrition
Calories: 55Calories | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 16mg | Sugar: 0.3g | Vitamin A: 43IU | Calcium: 34mg | Iron: 0.1mg