I have been told that the recipe for Pao de Queijo varies in Brazil for cheese pop-overs, as spaghetti does here; with each region, even each home making it with their own twist. Adapting a recipe from “Our Best Bites” to create my own version, and we think it is so yummy. Buy the tapioca flour (also called tapioca starch) at a store with the bulk bins, and the cost is pennies. Try this easy little cheese bread delights for a snack, with a salad or soup.
Pao de Queijo (mini-popover rolls)
1 large egg
1/4 cup melted real butter
1/2 cup milk
1 cup tapioca flour (sometimes called tapioca starch). NO substitutions here!
1/2 tsp. salt
1/4 tsp. garlic powder, optional, but boosts the flavor (you can substitute any herb)
1/4 cup grated Parmesan cheese *ONLY FRESH, not canned
Optional: 1/4 cup grated medium or sharp cheddar cheese , or any cheese you desire
Preheat oven to 400 degrees.
Spray mini muffin pan with non-stick spray.
(Did you notice my apron that my grand kids made for me? They all drew on it with sharpie markers and I LOVE it!)In your blender, combine well the egg, milk, melted butter, tapioca flour, salt and garlic powder, Parmesan cheese and optional cheese if desired.Immediately pour the batter into the mini muffin pan, filling each about 3/4 full
Dividing the batter between the mini muffin slots.
Bake 10-14 minutes or until golden and set in the center when touched lightly.
Remove from the oven and cool a few minutes before removing rolls from the pan.
Serve warm for best result.
The cheese bread will look like this when it is done. Cheesey!
Carrie’s recipe adapted from OurBestBites
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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