Brazilian Cheese Ball Recipe
These Brazilian Cheese Bread puffs are slightly crisp on the outside, chewy and cheesy in the middle and are naturally gluten-free. Make them once and you’ll see why they are the best quick and easy snack you never knew you needed in your life.
Servings: 24 mini muffins
Calories: 155kcal
Ingredients
- 1½ cups tapioca flour
- 1 large egg
- 2/3 cup milk
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 400 degrees F.
- Grease mini muffin trays with butter, or spray with nonstick cooking spray, and set aside.
- Combine the tapioca flour, egg, milk, olive oil, salt, and shredded cheese in a blender and blend on high for about 15 seconds. Scrape down the edges with a spatula as needed and blend again until fully incorporated.
- Pour batter into the prepared mini muffin tins, filling each about 1/2 way and place muffin trays onto baking sheets.
- Bake in your preheated oven for 15-17 minutes, or until golden brown and puffed.
- Remove from the oven and cool for 2 minutes in the pan before removing. Serve warm and enjoy!
Notes
Leftover puffs: Store leftover cheese balls in the fridge for up to 1 week or the freezer for up to 1 month. To reheat, crisp them back up in a preheated oven for a few minutes.
Refrigerating the batter: store batter in the refrigerator for up to 3 days. When you want to serve them, just portion and bake as directed.
Freezing the batter: you can make the batter and transfer to a ziplock bag where it can be stored frozen for up to 1 month. Transfer to the fridge to thaw, then portion and bake as directed.
Nutrition
Calories: 155kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 264mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 139IU | Calcium: 86mg | Iron: 1mg