Tuesday, May 11, 2010


I found these little gems on Elise's Simply Recipes. It is really easy to make. You whip up the batter in a blender and it can even be made ahead of time. We had these on Mother's Day and they were delicious. Next time I am going to try it with a different cheese to see how the flavors change. I think sharp cheddar might be tasty. The only unusual ingredient here is Tapioca Flour, but you can find it at Whole Foods.

You will need: Tapioca flour, grated cheese (I used Mexican queso fresco), salt, olive oil, milk, and an egg.

Place all the ingredients in a blender and give it a whirl.

You will have to scrap down the sides of the blender so that all the ingredients get well combined.

At this point you can either bake some cheese bread or you can refrigerate the batter for later use.
I preheated the oven to 400˚. Then pour the batter into a mini muffin pan. Bake for 15 to 20 minutes, or until the tops are turning a light golden brown. I got 24 mini muffin sized cheese breads.
  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 1/2 grated cheese (a used Mexican queso fresco)
  • 1 teaspoon salt


  1. Preheat oven to 400˚.
  2. Place all ingredients in a blender and pulse until all the ingredients are combined. Scrape down the sides and pulse until the ingredients are well blended.
  3. Grease a mini muffin pan.
  4. Pour the batter into the mini muffin pan.
  5. Bake for 15 to 20 minutes or until the bread is puffy and the tops are a light golden brown.

No comments:

Post a Comment