Instructions

• Preheat the oven to 350°F (175°C). Grease a mini muffin pan with nonstick cooking spray or oil.
• In a large bowl, whisk together ¼ cup whole milk, ¼ cup vegetable oil, and 2 large eggs until smooth and combined.
• Add 5 ounces finely crumbled queso fresco, 2 ounces freshly shredded medium cheddar, and 1 teaspoon kosher salt to the bowl. Use a rubber spatula to fold the cheeses and salt into the liquid until evenly distributed.
• Add 1 cup cassava flour to the mixture. Stir with the spatula until no dry lumps of flour remain and the batter is cohesive.
• Using a 2-teaspoon measuring spoon (or a small scoop), portion the batter into the greased mini muffin cups, filling each about level with the rim.
• Bake for 13–15 minutes, or until the tops are golden brown.
• Remove the pan from the oven, transfer the pandebono to a wire rack to cool, and enjoy.