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Cheesy Pandebono Muffins Recipe

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4 from 14 reviews

Pandebono is a traditional Colombian cheese bread known for its delightful combination of crispy exterior and soft, cheesy interior. This recipe uses cassava flour and a blend of queso fresco and cheddar cheeses to create a flavorful, gluten-free pastry that’s perfect for breakfast or a snack.

Ingredients

Wet Ingredients

  • ¼ cup whole milk
  • ¼ cup vegetable oil
  • 2 large eggs

Cheeses & Seasoning

  • 5 ounces queso fresco, finely crumbled
  • 2 ounces freshly shredded medium cheddar cheese
  • 1 teaspoon kosher salt

Dry Ingredients

  • 1 cup cassava flour

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease a mini muffin pan with nonstick cooking spray to ensure the pandebono do not stick during baking.
  2. Combine wet ingredients: In a large mixing bowl, whisk together the whole milk, vegetable oil, and eggs until the mixture is smooth and well combined.
  3. Add cheeses and salt: Incorporate the finely crumbled queso fresco, shredded cheddar cheese, and kosher salt into the wet ingredients. Use a rubber spatula to fold them in gently but thoroughly, ensuring even distribution.
  4. Incorporate cassava flour: Gradually add the cassava flour to the mixture, stirring continuously until all dry lumps are gone and the dough is well blended and slightly sticky.
  5. Portion the dough: Using a teaspoon or small scoop, portion out about 2 teaspoons of dough for each piece and place them evenly spaced in the greased mini muffin pan cups.
  6. Bake: Place the muffin pan in the preheated oven and bake for 13 to 15 minutes, or until the tops are beautifully golden brown and cooked through.
  7. Cool and serve: Remove the pandebono from the muffin pan carefully and transfer them to a wire rack to cool slightly before serving. Enjoy warm for the best cheesy, tender texture.

Notes

  • Substitute queso fresco with other fresh, mild cheeses if unavailable, such as paneer or farmer’s cheese.
  • For a dairy-free version, try replacing cheeses and milk with vegan alternatives, though texture will vary.
  • Make sure to use cassava flour (also called yuca flour) and not tapioca starch as they behave differently.
  • These freeze well; store cooled pandebono in a sealed container in the freezer and reheat in an oven or air fryer.
  • For slight variation, add a pinch of baking powder to help them rise a bit more.

Find it online: https://marthatasty.com/cheesy-pandebono-muffins-recipe/