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.
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.
- Milk: 1 glass
- Vegetable oil: 1 glass
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Grated Parmesan cheese: 120 g
- Tapioca starch (flour): 2 glasss
3
We cut the lightly salted suluguni cheese into cubes.
- 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.
- 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.
