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Is addiction always an evil thing?  Maybe not when it's an addiction to these lovely, easy and quick to make little breads, crispy, puffy and chewy.   At first glance they might seem to be lacking in nutrition but the base, yuca or tapioca flour, is much more nutritious than it might seem at first glance.  It is rich in minerals and free of gluten.  In some places it is made with the addition of corn meal, but we like it plain.

Pan de Bono

1 egg
2/3 C. milk
1/3 C. coconut or olive oil
1 C. of soft white cheese, such as mozzarella, shredded and loosely packed
1 tsp. salt
1 heaping Tbsp. sugar
1 1/2 C. yuca (tapioca or cassava) flour (its the same thing!)
oven spray
2 mini-muffin pans ( or 2 regular muffin pans)

Preheat oven to 400║

Place egg in very warm water.  Measure the milk and oil, and heat until warm in a microwave or on the stove.  If the cheese is frozen, spread it on a plate or shallow bowl to warm up to room temperature.

Place the salt, sugar and yuca flour in a blender, or in a tall pint+ container if you will use a stick blender.  Mix together.

When the oven is hot, add the cheese, then the egg, and last the oil and milk.  Blend until a smooth batter forms.  If VERY thick, add a Tbsp. or more of milk.

Spray muffin tins.  Fill 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 any empty ones.

Place in oven for a little over 10 minutes;  they are done when very puffy and starting to brown around the top edges.  Dump out onto a rack or clean dish towels and eat as soon as possible.  If any are left, seal in something and heat later in a microwave briefly.  We've never had leftovers, although we have to watch the Doberman who is also addicted; it's the only food he has been known to steal.

If there are 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, and 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.

Don't write to ask me why they puff up so amazingly; I am not a chemist and I haven't found an explanation.    




The Sneaky Kitchen
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