Brazilian Cheese Bread

Preheat oven to 425ºF. Grease a nonstick (mini or regular) muffin tin with shortening.

Place all of the ingredients in a blender. Blend until smooth.

Pour into the prepared muffin tin. For regular-size, fill about halfway. For minis, fill almost full.

Place in the oven, and immediately reduce the heat to 400ºF. For the regular-size, bake for about 20 minutes; minis will take about 12. The tops will bounce back when baked through but will not take on much color. The bottoms will be golden.

After 1 minute, remove from the tin and let cool on a wire rack until ready to serve.

Although best when fresh, they can be reheated. Place them on a cookie sheet and bake at 400ºF about 2 minutes.

Note: For a Parmesan-rosemary variation, replace cheddar with freshly grated Parmesan. Once the ingredients have been blended, add in 2 teaspoons of chopped fresh rosemary. Pulse until distributed in the batter.