Brazilian Cheese Bread

Yields: 24 mini rolls | Prep Time: 5 minutes | Cook Time: 16-18 minutes

The easiest bread you’ll ever make. 5 minutes of prep in the blender and 15 minutes in the oven. These are naturally gluten-free, cheesy, and addictive. Who’s trying the blender method?

Ingredients:

• ⅔ cup whole milk
• ⅓ cup olive oil (or avocado oil)
• 1 large egg
• 1 1/2 cups tapioca flour (tapioca starch)
• 1/2 cup grated cheese (parmesan, sharp cheddar)
• 1 teaspoon Clean Monday Meals SPOG
• Optional Finish: Melted butter and fresh parsley

Instructions:

1. Preheat your oven to 400°F and generously grease a standard or mini-muffin tin.
2. Place the milk, oil, egg, tapioca flour, Parmesan cheese, and SPOG Seasoning into a blender.
3. Blend on high for 30–60 seconds until the mixture is completely smooth. You may need to scrape down the sides once to make sure all the flour is incorporated.
4. Pour the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
5. Bake for 16–18 minutes for mini muffin size or 22-26 minutes until the puffs have risen and the tops are just starting to turn a light golden color.
6. Optional: Brush the tops with a little melted butter and parsley immediately after removing them from the oven.
7. Let them cool for 2 minutes and serve warm.