Sweet Muffins with Manioc, Coconut, and Cheese

Versão em português

Bolo de Mandioca, Coco e Queijo

Things were a bit quiet around here, weren’t they? There’s a pretty good explanation, though: we moved! Between looking for a new apartment, signing a contract, trying to get everything ready, giving up and calling Mom and Dad to help us move, and, of course, working, it was pretty hard to post here! But now that that is over, it’s time to face the folder “Photographed – Need to write the recipe”! To start, I decided to write this recipe, which I made in Brasília and was totally worth it! 🙂

As soon as I got Rita Lobo’s book, I rushed to select the recipes I wouldn’t be able to cook in Uruguay: the cod and black-eyed peas salad, plantain gnocchi (which I ended up not cooking), and these wonderful muffins.

Grating the manioc was extremely boring. The worst of it was that, when I was almost finished, mom told me we could buy grated manioc at the supermarket!! >.< Other than that, the recipe is pretty straightforward. I’m calling them muffins because of their shape – the texture is not quite that, as this is (almost) a flour-free recipe.

When it came out of the oven, we thought “oh, let’s just share one, to taste, we’ve eaten a lot today already.” After the first bite, I had to HIDE two of them for the pictures, because everyone wanted their own! It was THAT tasty! 🙂

For 12 muffins, you’ll need:

1 ½ cup of skinned manioc, grated – please, buy the grated kind! 😀

2 eggs

¾ cup sugar

¼ cup oil

1 cup of meia-cura cheese, shredded – as this is impossible to find outside of Brazil, good substitutions would be mild cheddar, Colby, or Monterey Jack.

1 cup unsweetened dry coconuts

Butter and cornstarch to coat the muffin tin and say you made a gluten-free recipe, therefore it must be healthy, therefore you can eat it all at once no problem 😛

Bolo de Mandioca, Coco e Queijo
Start by placing the shredded manioc in a bowl and covering it with ½ cup water. While the manioc rests, butter your muffin tin and then dust with cornstarch – it will make a little bit of a mess on your counter, ok? Don’t worry.

In a big bowl, whisk the eggs, the sugar, and the oil, until they become a smooth creamy mixture.

Press the manioc on a sieve to drain the water. To the egg mix, add the coconut, the manioc, and the cheese. Place the dough in the muffin tin – do not overfill and do not press the dough down.

Bake in a pre-heated oven for 30 minutes, or until they are golden brown – it was very weird to cook a recipe where you can’t use a toothpick to test if it’s ready!

Let them cool before removing from the tin. Control yourself and don’t eat them all at once!

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