1 Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2 Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3 Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.