Easy Blender Gouda Cheese Bread (or Brazilian Cheese Bread / Pão de Queijo with Gouda)
Easy Blender Gouda Cheese Bread (or Brazilian Cheese Bread / Pão de Queijo with Gouda)
Ingredients
For the Cheese Bread
- 1 cup vegetable oil
- 1 cup milk
- 3 eggs, large
- 1 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 cups corn starch
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a blender, combine the vegetable oil, milk, and eggs. Blend on medium speed for about 30 seconds until well combined.
⏱️ 1 min
- 3
Add the shredded Gouda cheese, grated Parmesan cheese, corn starch, and salt to the blender. Secure the lid.
⏱️ 1 min
- 4
Blend on high speed for 1 to 2 minutes, or until the mixture is completely smooth and forms a thick, uniform batter. Scrape down the sides of the blender with a spatula if needed to ensure all ingredients are incorporated.
⏱️ 2 min
- 5
Carefully pour the batter evenly into the prepared muffin tin cavities, filling each about two-thirds full.
⏱️ 2 min
- 6
Bake for 20 to 25 minutes, or until the cheese breads are puffed up, golden brown on top, and cooked through. They should feel light and airy.
⏱️ 25 min•🌡️ 375
- 7
Remove the muffin tin from the oven and let the cheese breads cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for the best stretchy, cheesy experience.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Blender Gouda Cheese Bread (or Brazilian Cheese Bread / Pão de Queijo with Gouda)
Ingredients
For the Cheese Bread
- 1 cup vegetable oil
- 1 cup milk
- 3 eggs, large
- 1 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 cups corn starch
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a blender, combine the vegetable oil, milk, and eggs. Blend on medium speed for about 30 seconds until well combined.
⏱️ 1 min - 3
Add the shredded Gouda cheese, grated Parmesan cheese, corn starch, and salt to the blender. Secure the lid.
⏱️ 1 min - 4
Blend on high speed for 1 to 2 minutes, or until the mixture is completely smooth and forms a thick, uniform batter. Scrape down the sides of the blender with a spatula if needed to ensure all ingredients are incorporated.
⏱️ 2 min - 5
Carefully pour the batter evenly into the prepared muffin tin cavities, filling each about two-thirds full.
⏱️ 2 min - 6
Bake for 20 to 25 minutes, or until the cheese breads are puffed up, golden brown on top, and cooked through. They should feel light and airy.
⏱️ 25 min•🌡️ 375 - 7
Remove the muffin tin from the oven and let the cheese breads cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for the best stretchy, cheesy experience.
⏱️ 4 min