Pão de Queijo

Ingredients

1 cup whole milk

¼ cup olive oil

1 large egg

1½ cups tapioca flour

1 tsp salt

½ cup grated Parmesan cheese

½ cup shredded low-moisture mozzarella

Directions

Preheat oven to 400°F (205°C).

Grease a mini muffin tin (or use a regular muffin tin and only fill halfway).

Add all ingredients to a blender:

Whole milk, olive oil, egg, tapioca flour, salt, Parmesan, and mozzarella.

Blend for 30 seconds to 1 minute until smooth.

Scrape down the sides if needed.

The batter should be thin and pourable, like pancake batter.

If too thick, add a splash of milk.

Pour batter into the muffin tin, filling each cup about ¾ full.

Bake for 15–20 minutes (mini muffin tin)

Or 20–25 minutes if using a regular muffin tin.

They’re done when puffed and lightly golden on top.

Let cool slightly in the pan for a few minutes, then serve warm.

Notes

Best Reheating Methods

1.

Toaster Oven or Oven (Best Texture)

Preheat to 350°F (175°C).

Place pão de queijo directly on the rack or on a baking sheet.

Heat for 5–8 minutes, or until warmed through and slightly crisp outside