| Brazilian Cheese Muffins | ||||
| Makes 12 muffins | ||||
| Ingredients | ||||
| 1 cup | milk |
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| 1/2 cup | water | |||
| 1/2 cup | olive oil | |||
| 1 tsp | salt | |||
| ________ | ||||
| 1 cup | tapioca flour | |||
| 1 1/2 cups | bread flour | |||
| 2 | eggs | |||
| 5 oz | (1 tub) pre-shredded Parmesan & Romano cheese (from the deli section) | |||
| 8 oz | (1 bag) pre-shredded Italian blend cheese (from the dairy section) | |||
| 1 tsp | baking powder | |||
| Directions | ||||
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Preheat the oven to 350°. In a medium sauce pan, heat the milk, water, olive oil, and salt stirring occasionally. When it begins to boil, remove it from the heat and let it cool for about 10 minutes. In a mixer equipped with a beater, combine the milk mixture, tapioca flour, bread flour, eggs, both cheeses, and the baking powder. Mix on medium for about 1 minute on medium to create a lumpy batter. Grease and flour a 12 cup muffin tin (or spray it with Baker’s Joy). Spoon in the batter flush with the tops of the cups. Bake at 350° for 35 minutes. Take them out, remove the muffins from the pan, and let them cool in a bowl or a tray about 10 minutes before serving. |
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