When my family visited Rio de Janeiro, not a meal passed us by without a generous side of Pão de Queijo, Brazilian cheese bread. It didn’t take long before were were all hopelessly addicted to these light, yet chewy little air puffs. After our trip was over, we’d look for Brazilian restaurants state-side, just to seek out Pão de Queijo. It wasn’t until I ran across a Simply Recipes post that I decided to make it myself. Aside from finding the finely powdered tapioca flour (purchased at any specialty grocers), this is perhaps the easiest recipe I have ever made. In less than 5 minutes prep time, I whipped up a batch of this tasty, addicting, Brazilian delicacy and have been making it ever since. Lindo maravilhoso!
Preheat oven to 400°. Grease a mini-muffin tin. Put all ingredients into blender and pulse until smooth (batter can be stored in the refrigerator for up to a week).
Bake 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.