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Friday, August 12, 2011

Kim's EASY Brazilian Cheese Bread

Kim made these delicious little cheese breads to go with her "Pasta Olio", but you could serve them with ANYTHING. They were super addictive and I couldn't eat JUST one...it was more like "ONE right after another"....they were really tasty! Cam kept calling them "crumpets" and the name sort of stuck, so I think around these parts they will be forever referred to as " Kim's Cheese Crumpets"...but for you, I gave them the "REAL name" as to not confuse you to what they "really are". These are great served with a meal or made just to eat for a fun snack.

Easy Brazilian Cheese Bread
1 egg
1/3 c. oil
2/3 c. milk
3/4 c. cornstarch
1/2 c. grated cheese, your preference
1 t. salt

Special equipment needed: (don't let this scare you...its NOT really that special)

1-2 mini muffin tins. Mini muffin tins are about 1/2 the size of the regular muffin tins. The muffin openings are about 1: deep and 1 3/4" wide at the top.

*It helps when baking with eggs to start with the eggs at room temp. THAT never happens at my house because I don't plan that far in advance...BUT alas, there is a quick tip to help in that matter: you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Preheat the oven to 400 degrees. Grease the mini-muffin tin. Put all the ingredient into a blender and beat until smooth. Scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to one week. Bake in the oven for 15 minutes, until puffy and just lightly browned. Remove from the oven and let cool for just a minute. Eat while warm or save to reheat later.

Yield: 16 mini muffins.

*NOTE~ Brazilian Cheese Bread is very chewy...so don't be alarmed when its not light and fluffy like your used to in a muffin. THEY ARE DIVINE!


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