Pão de Queijo
During Passover, it can be difficult to find a good kosher muffin as a break from constantly consuming the “Bread of Affliction,” as it’s called in our family Haggadah. Kosher-for-Passover pastries can often be bland or dense, and totally unappetizing. This pão de queijo is a delicious alternative. It’s a fluffy cheese bread ubiquitous in Brazilian cuisine and popular year round that’s made with tapioca flour, an ingredient derived from a root and found at natural food stores.
- 3 eggs
- 1 1/2 cups oil
- 1 1/2 cups milk
- 3 cups tapioca flour
- 2 cups grated parmesan, cheddar and/or mozzarella cheese
- 1 teaspoon salt or to taste
- Preheat oven to 400°F. Grease muffin tins. Put all of the ingredients into a blender or food processor and blend until smooth. You will need to use a spatula to scrape down the mixture so that everything gets blended well. The batter should be sticky. (At this point you can store the batter in the refrigerator if you’re not yet ready to bake.) Use a small ice cream scoop or a tablespoon to measure dough into baking cups. Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and from the muffin pans. Cool completely on wire rack before enjoying.
- Note: If you can’t find tapioca flour, you can substitute Pesadic cake meal, though you should start with 2 cups cake meal and add more gradually (the recipe will no longer be gluten-free). Try different types of cheese, too, for added depth of flavor.
- Photo by Stacey Viera