These are very common in Brazil - they are sold everywhere fresh from the oven, or you can buy mixes to make them at home. This recipe makes a very good version, not too different from what you can get in Brazil. Feel free to experiment with different kinds of cheese. ~SallyBR
Brazilian Little Cheese Bread
1/2 cup milk
1/4 cup olive oil (or other veggie oil, I used canola)
1 cup tapioca starch
2 T shredded Parmigiano cheese (I used Mex fresh cheese, a little more than 1/4 cup)
Pinch of salt
Fleur de sel & rosemary
Put in a blender the milk, oil, egg, tapioca starch, cheese and salt.
Blend very well until all the tapioca starch is incorporated.
Pour the batter in ungreased mini muffin tins, filling only 3/4 of the way - sprinkle a little fleur de sel on top and some fresh rosemary leaves. (these are optional, I've made them plain, it works too)
Bake in a 400F oven for a maximum of 20 minutes.
(I like mine a little under baked, so that they are moist inside, but they turn out good if you bake longer)
Makes 24 little breads, that tend to disappear very quickly.
You can read about them here: