Blender Cheese Bread

I confess that I didn’t have much faith in this recipe. I had already eaten it at different people’s houses and I always thought it lacked “sustainability”… I don’t know, it was a little stale, a little hollow, until these days I decided to give that cheese bread a try and didn’t I love it?

I added a little more cheese than recommended and mixed the two starches (sweet and sour), and I think it made all the difference! This quantity below yields 10 large units. Look what an easier recipe:

Ingredients:
1 ovo;
1/4 cup. (tea) oil (60ml);
1/2 cup. (tea) milk (120ml);
4 slices of mozzarella cheese;
1/2 cup. (tea) parmesan cheese;
1 cabbage (chá) of salt;
1 cup. cassava starch (tea) (the recipe said it could be sweet or sour, I used both, half and half).

Way of doing:
Blend everything in the blender. Grease a cupcake mold with oil, fill 2/3 of each cavity of the mold and bake in a preheated oven at 180ºC until lightly golden on top (approximately 25 min).
*Can be frozen once cold for up to 3 months.