Preheat oven at 400 degrees F. Using a cooking spray, grease mini muffins tins (24). Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape the sides of the blender and pulse again if necessary 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 for later.
Ingredients must be at room temperature for best results. If using a different type of cheese, use a soft and tangy cheese. Brazilian Cheese Bread requires - two mini muffins tins for a total 24 breads. I have also substituted 1/2 cup of Queso Fresco Cheese for 1/4 cup Havarti Cheese and 1/4 cup Queso Fresco Cheese. This mixture was more flavorful in my opinion. With Parmesan Cheese, more moisture is needed. Not a great substitute. Batter can be stored in refrigerator for up to a week. Breads can be stored in refrigerator in plastic container or freezer bag and reheated.