Gluten-free Pau de Queijo muffins with cheese pieces

12 servings

25 minutes

Gluten-free Pão de Queijo muffins with cheese chunks are a delightful treat inspired by traditional Brazilian cheese bread. Their history begins in Brazil, where tapioca starch has long been used in cooking. These muffins have an airy texture, a crispy crust, and a rich cheesy flavor complemented by soft pieces of suluguni cheese. They are perfect for breakfast, snacks, or cozy tea time. With their gluten-free composition, even those on special diets can enjoy them. Serve them warm to fully appreciate the rich cheesy aroma.

Energy value per serving

• Calories: 299.3
• Proteins: 7.6g
• Fats: 22.8g
• Carbohydrates: 15.5g

Ingredients

• Chicken egg: 2 pc
• Ground tapioca: 2 glass
• Milk: 1 glass
• Vegetable oil: 1 glass
• Salt: 1 tsp
• Grated Parmesan cheese: 120 g
• Suluguni cheese: 150 g

Cooking steps

1. Preheat the oven to 180°C.

2. In the blender bowl, first add the wet ingredients: milk, butter, eggs. Then add salt and pour in a cup of grated Parmesan cheese and 2 cups of tapioca starch. Blend on low speed.

   Required ingredients:

   • Milk: 1 glass
   • Vegetable oil: 1 glass
   • Chicken egg: 2 pieces
   • Salt: 1 teaspoon
   • Grated Parmesan cheese: 120 g
   • Ground tapioca: 2 glasss

3. We cut the lightly salted suluguni cheese into cubes.

   Required ingredients:

   • Suluguni cheese: 150 g

4. In the muffin pan, pour the batter halfway into each cell and place a piece of cheese in the middle. The batter rises very much.

   Required ingredients:

   • Suluguni cheese: 150 g

5. Bake in the oven for 10-15 minutes until golden brown. Remove from the oven and let cool for a few minutes. Serve warm.