I love cheese and I love bread so I thought that this recipe for Pão de Queijo would be a win/win in my book.  Everything was going great.  It took only a few minutes to toss everything in the blender, another couple of minutes to pour the mixture into the muffin tin and 15 minutes later I had these cute adorable puffs come out of the oven.  I waited for them to cool and then popped one in my mouth.  I LOVED the texture, they are more chewy than normal bread but the taste was just ok.  I didn’t not like them but I didn’t love them either.  Mostly I was disappointed.  I was just about to toss the puffs into the trash when my husband wandered into the kitchen.  Never one to shy away from anything with cheese in it, he tried one.  He absolutely loved them.  Now my husband is a fan of plain baked chicken with plain rice so I never rely on him alone when deciding if a recipe is blog worthy so I decided to try them out on my children.  Apparently I was having an off day because they both loved them as well.  Between my husband and kids they finished off the entire pan.  I decided to give them another go but this time I added some herbs and spices as well as some sauteed onions and garlic.  MUCH better!  The second time around they were fabulous!  So whether you like them plain or dressed up make sure to give these chewy little cheese puffs a try.  You’ll be glad you did.



  • 1 egg, room temperature
  • 1/3 cup extra virgin olive oil or Garlic Gold Oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour *see notes
  • 1/2 cup - 1 cup grated cheese of your preference (I used a Mexican cheese, Queso Fresco but any type of cheese will do)
  • 1 tsp sea salt
  • any combination herbs and spices of your choice (optional)
  • sauteed vegetables of your choice, optional (I used onions and garlic but some peppers would have been yummy as well)


  1. Preheat oven to 400 degrees.
  2. Grease a mini-muffin tin and set aside (they do not turn out well in regular sized muffin tins).

    Put all of the ingredients, except the optional ingredients, into a blender and pulse until smooth

  3. Put all of the ingredients, except the optional ingredients, into a blender and pulse until smooth. At this point you can store the batter in the refrigerator for up to a week.  Simply pour out the serving amount you want and return the unused batter to the fridge for later use.
  4. If adding of the optional ingredients, stir them gently into the batter.

    Pour the batter into each mini muffin tin until full

  5. Pour the batter into each mini muffin tin until full.

    Bake until puffy and golden brown

  6. Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool for a few minutes before serving.

Nutritional Info:

Basic recipe makes 16-24 cheese puffs.

Serving size 2 puffs.

Nutrients per serving: Calories: 142, Cal. from Fat: 69, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 16.5g, Fiber: 0g, Sugars: .5g, Protein: 2g, Sodium: 24mg, Chol: 23.5mg


This recipe ONLY works with tapioca flour, substituting with a different flour will not work.  Bob’s Red Mill has a tapioca flour that is usually found with their other products at your local grocery store.

These are best eaten right away.  Because the batter will keep in the fridge for up to a week, make only the amount you need and save the unused batter for use at a later date.

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