Pao de Queijo (Cheese Puffs)
Yield: Makes 24
Ingredients
PreparationIngredients
- 1 1/2 cups tapioca flour Add to list
- 3/4 cup (about 2 ounces) grated Mexican-style cheese Add to list
- 3 tablespoons grated Parmesan cheese Add to list
- 2 eggs Add to list
- 1/4 cup canola oil Add to list
- 1/2 cup milk Add to list
- 1/2 teaspoon baking powder Add to list
- 1/2 teaspoon salt Add to list
Preparation
Preheat oven to 350º F. Grease 2 mini-muffin baking pans (holding 12 muffins each).
Place all ingredients in a blender and blend until well combined.
Pour the batter into the greased pans and bake until it puffs up and turns light golden-brown, approximately 20 minutes.
Recipe by , PCC Cooks instructor
Source: Demonstrated on September 3, 2008, during PCC Edmonds Grand Opening Days, along with: Muqueca de Peixe (Brazilian Fish Stew)
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