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Brazilian Cheese Puffs

Brazilian Cheese Puffs recipe for the Thermomix TM6

Hints & Tips

  • Batter can be stored in the refrigerator for up to 1 week.
  • Serve with soup, a salad or at a barbecue or party.

Useful Items

Oven, mini cupcake tins

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Ingredients

  • butter, for greasing
  • 70 g Gruyère cheese, cut in pieces (3 cm)
  • 160 g full cream milk
  • 60 g cooking oil
  • 1 egg
  • 170 g arrowroot flour
  • 1 tsp salt

Instructions

  • Preheat oven to 220°C. Grease a 24-hole mini muffin tray and set aside.
  • Place cheese in mixing bowl, grate 10 sec/speed 9.
  • Add milk, oil, egg, arrowroot flour and salt, blend 20 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  • Blend 5 sec/speed 8.
  • Fill each muffin mould three-quarters full with batter. Bake for 12-15 minutes (220°C), or until puffy and just lightly browned.
  • Remove from oven and leave to cool in tin for a few minutes before serving warm.
View this recipe on Cookidoo

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