About This Recipe
This traditional Brazilian treat, often called Bolo de São Bento, is a beloved cake made with sour starch (polvilho azedo) and cheese. Despite its simplicity, the flavor is deeply nostalgic and comforting. Baked in muffin molds, it yields puffy, chewy, cheesy cakes perfect for a warm snack or breakfast.
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Ingredients
3 large eggs
2 cups sour starch (polvilho azedo) – Not sweet starch! This gives it the unique chewy texture.
¾ cup soybean oil (180 ml) – Or substitute with a neutral oil like sunflower or canola.
1 cup milk (240 ml) – Whole milk is best, but lactose-free or plant milk (like oat or almond) can work in a pinch.
Grated cheese to taste – Traditionally, Minas cheese or Parmesan is used. About 1 to 1½ cups works well. You can also mix cheeses like mozzarella, feta, or cheddar for a twist.
> ✅ Optional Add-in: Small cubes of white cheese (like mozzarella or queijo minas padrão) placed in the center of each muffin.
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Equipment
Blender
Muffin tin or silicone molds
Oven
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Preparation Method
1. Preheat the oven to 356 °F (180 °C). Lightly grease your muffin molds with oil or use silicone molds for easier release.
2. Blend the ingredients:
In a blender, add:
Eggs
Milk
Oil
Sour starch
Grated cheese
Blend on high speed until you have a smooth, creamy batter. This usually takes about 1 minute.
3. Fill the molds:
Pour the batter into the greased muffin molds until nearly full. If using cheese cubes, insert a small cube into the center of each muffin now.
4. Bake:
Place the molds on the center rack and bake for about 25–35 minutes, or until puffed and golden. The tops should be slightly cracked and firm to the touch.
5. Cool slightly and serve:
Let the muffins cool for about 5 minutes before removing from the molds. Serve warm for the best texture and flavor.
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☕ Serving Suggestions
Enjoy with freshly brewed coffee or tea.
Serve alongside fruit jam or guava paste (goiabada) for a sweet-salty combo.
These muffins are great for brunch, snacks, or even breakfast.
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Storage Tips
Room Temperature: Store in an airtight container for up to 2 days.
Reheat: Warm in the oven or air fryer for 5–7 minutes to bring back that fresh-from-the-oven texture.
Freezing: You can freeze baked muffins for up to 1 month. Reheat from frozen at 325°F (160°C) for 10–12 minutes.
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❓ FAQs
Q: What is sour starch (polvilho azedo)?
A: It’s a fermented cassava starch used in Brazilian cooking, especially for pão de queijo (cheese bread). It gives a stretchy, chewy texture. Not interchangeable with sweet starch (polvilho doce).
Q: Can I make it without a blender?
A: Yes! Just whisk vigorously until the batter is smooth. A hand mixer works well too.
Q: Can I add herbs or spices?
A: Absolutely. Add a touch of oregano, rosemary, or chili flakes for extra flavor.
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Variation Ideas
Garlic & Herb: Add 1 tsp garlic powder and chopped parsley to the batter.
Spicy Cheese Muffins: Mix in a pinch of cayenne or diced jalapeños.
Mini Cheese Bites: Use mini muffin tins for bite-sized versions—perfect for party platters!
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A Touch of Culture
São Bento Cake is named after Saint Benedict (São Bento), the patron saint of agriculture and spiritual well-being in Brazilian Catholic tradition. These cheesy cakes often appear at religious festivals or are shared as a blessed treat during community gatherings, symbolizing comfort and abundance.
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Final Thoughts
Whether you’re new to Brazilian baking or just looking for a cozy, cheesy muffin that’s naturally gluten-free, this 5-ingredient São Bento Cake will hit the spot. Its crispy crust and stretchy, cheesy center make it unforgettable.
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