They aren't muffins, they aren't balls... but they are certainly morsels of incredible, nostalgic, crispy, moreish delight.
I cannot take full credit for these - whilst I have added my twist, played and adjusted ingredient amounts and ensured this is the simplest method on the planet (some are, I feel, unnecessarily long) - the base of this recipe comes from Brazil. They are a Brazilian favourite, termed Brazilian Cheese Bread, or 'Pão de Queijo' in Brazil.
... And as an option... I have added bacon to make my childhood favourite food on the planet: cheese and bacon rolls.
Enjoy x
Makes 5-6 medium-large serves
Ingredients:
- 100g hard goats, sheeps or cow cheese cheese (½ cup), and a little more for sprinkling on top.
- ¼ cup olive oil
- ½ ish tsp salt
- ⅔ rd cup bone broth, water or milk of choice
- 1 ½ cups tapioca flour or arrowroot flour
- 1 egg
- Optional: 50-60g chemical free bacon (we choose bacon that just comprises salt and pork, and a few herbs!)
Method:
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Preheat your oven to 200 degrees celsius.
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Blend together the cheese (leaving aside a little for sprinkling on top), olive oil, salt, bone broth, milk or water, tapioca or arrowroot flour and egg.
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Using roughly a tbsp of additional olive oil, line your preferred muffin moulds with the olive oil. You can do this with your hands, a towel you don’t care too much about or paper towels!
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Pour in the mixture evenly, and add into each serving even amounts of bacon. Stir some in, and then sprinkle the rest on top.
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Sprinkle the additional cheese on top of each serving.
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Place into your oven and bake for 25 minutes. Typical muffin sizes will require 25 minutes, and smaller serves will require around 20 minutes. They will be firm to touch and slightly golden when they are ready.
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Remove from the oven, allow to cool slightly, and enjoy!
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They are best served hot from the oven, reheated in the oven, or room temperature.
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Store in an airtight container in your fridge.
