Paõ de Queijo Muffins
User Reviews
5.0
3 reviews
Excellent
Paõ de Queijo Muffins
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In just 10 minutes, you can prepare the dough for these Pão de Queijo Muffins. After that, the oven does all the work. This preparation method results in light cheese bread with a delicious golden crust. If you don't have Parmesan, you can use other types: freshly Grana Padano, Fresh White Cheese for Frying, Gruyère, or a combination of any cheeses you have in the fridge.These muffins are perfect on their own or as a side for any dish. Pair them with coffee for a delicious breakfast treat.
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Ingredients
- 3 large eggs , room temperature
- 1 cup whole milk , room temperature
- ¼ cup water
- ¾ cup avocado oil or any neutral-flavored oil
- 1 Cup freshly shredded Parmesan cheese (don't use the pre-grated parmesan container)
- ½ cup mozzarella
- 4- ½ Cup tapioca starch
- 3 teaspoons kosher salt (to taste)
- 1 teaspoon baking powder , optional
Instructions
- Preheat the oven to 425°F. Line a (2) 12-cup muffin pan with paper or spray a standard muffin pan with baking spray with flour.
- Place the egg, milk, water, oil, tapioca starch, baking powder, and salt in a blender and blend until smooth.
- Add cheeses and pulse two times. Immediately pour batter into a muffin or mini muffin pans; it's a very thin batter, so pour slowly.
- Fill the batter into the prepared muffin pans, about ¾ full. Sprinkling a bit of Parmesan cheese on top, if desired. Bake the Paõ de Queijo Muffins for 12 to 15 minutes until puffed and golden. Serve warm.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- Allow them to cool to room temperature, then place them in an airtight container or plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave the muffins for about 5 to 10 seconds until they are warm and soft.
- Allow them to cool to room temperature, then place them in an airtight container or plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat,
- microwave the muffins for about 5 to 10 seconds until they are warm and soft.
- Make-Ahead
- Make-Ahead
- To make ahead, follow the recipe instructions and bake the muffins as directed. Allow the muffins to cool completely before storing them in an airtight container or plastic bag. The muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. When ready to serve, reheat the muffins as directed above.
- To make ahead, follow the recipe instructions and bake the muffins as directed. Allow the muffins to cool completely before storing them in an airtight container or plastic bag. The muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. When ready to serve, reheat the muffins as directed above.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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