|Pan de Bono
A recipe from the Sneaky Kitchen
2/3 C. milk
1/3 C. coconut or olive oil
1 C. of soft white cheese, such as mozzarella, shredded & loosely packed
1 tsp. salt
1 heaping Tbsp. sugar
1 1/2 C. yuca (tapioca or cassava) flour
2 mini-muffin pans (or 2 reg.muffin pans)
Preheat oven to 400º. Place egg in very warm water. Measure milk & oil & heat until warm in a microwave or on a stove. If the cheese is frozen, spread on a plate or shallow bowl to warm up to room temperature.
Place salt, sugar & yuca flour in a blender, or in a tall pint+ container if you will use a stick blender. Mix together.
When oven is hot, add cheese, then egg, & last oil & milk. Blend until a smooth batter forms. If VERY thick, add a Tbsp. or more of milk.
Spray muffin tins; fll mini pans to the rim; if any are left empty add a couple Tbsp of water to each empty one. If using full size pans fill each barely half full; again add water to empty ones.
Place in oven a little over 10 min.; they're done when very puffy & starting to brown around the top edges. Dump out onto a rack or clean dish towels & eat as soon as possible. If any are left, seal in something & heat later in a microwave briefly.
If there's too few in the family for a whole batch, make one muffin tin full, cover the rest of the batter. When ready to make another batch a day or two later, preheat the oven, & while waiting for it to heat, place the container in a bowl of very warm water up to the batter line - the batter needs to be warm to rise properly.