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Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.
Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.Eat while warm or save to reheat later.Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.