These little Brazilian breads are an absolute delight and so easy to make.
The batter also keeps for a couple of days on the fridge so you can make them fresh as you need them.
Makes 60-70 mini muffin sized puffs.
170g cheddar, finely grated
350g tapioca flour
Cook the chorizo over a high heat until crispy, use a slotted spoon to remove from the pan and place on some kitchen paper to remove excess fat. Allow to cool completely.
Grease 3 x 24 mini muffin tins if you are using all of the batter.
Preheat the oven to 200 degrees Centigrade.
Once the chorizo is cool, place in a food processor and pulse until it creates a chorizo crumb.
Now add all of the other ingredients and whizz to form a batter.
Pour the batter into the prepared tins, no more than two thirds full.
Place the trays in the oven and bake for 15-20 minutes.
8 thoughts on “Cheese and Chorizo Puffs”
Oh wow! These look delicious! Do you think these would still work if you omitted the cheese? Thanks for sharing
Hi healthybakingwithacuoofocd. Unfortunately, the cheese is essential, I don’t know if anything else would work, sorry! 😀 Ros
These look sooooo good! I’m a self confessed bread fiend so I’ll defo be trying these out! 😍
Hope you love them Taryn! We certainly do! 😀Ros
these look fab!
Thank you healthy gut goddess! 😀 Ros
These look great! They look heavy though. Would baking powder be used to lighten it up more?