Pandebono
Yield: 24 pandebono
This Colombian Pandebono recipe is fantastically cheesy, irresistibly tender and fluffy, and surprisingly easy. So delicious!
Ingredients
- ¼ cup whole milk
- ¼ cup vegetable oil
- 2 large eggs
- 5 ounces queso fresco, finely crumbled
- 2 ounces freshly shredded medium cheddar
- 1 teaspoon kosher salt
- 1 cup cassava flour
Instructions
- Preheat oven to 350°F and grease a mini muffin pan with nonstick cooking spray.
- In a large bowl, whisk together milk, vegetable oil, and eggs.
- Add cheddar, queso fresco, and salt. Use a rubber spatula to stir in the cheeses.
- Finally, add the cassava flour and stir until no dry lumps remain.
- Scoop out 2-teaspoon sized portions and place them in the greased muffin pan.
- Bake for 13-15 minutes, or until golden brown.
- Remove the pandebono from the muffin pans and place them on a wire rack to cool. Enjoy.
Nutrition Information:
Calories: 72kcal Carbohydrates: 4g Protein: 2g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 20mg Sodium: 163mg Potassium: 19mg Fiber: 0.1g Sugar: 0.5g Vitamin A: 95IU Vitamin C: 0.3mg Calcium: 63mg Iron: 0.4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.