Preheat the oven to 400 degrees F. Set out several mini muffin pans. Spray them generously with nonstick cooking spray. (Or brush generously with oil.)
In a blender, combine all the ingredients. Cover and puree until smooth and frothy.
Use a spoon to portion the batter into the muffin pans, filling the wells ¾ full.
Bake undisturbed for 19-20 minutes until golden and puffed.
If you needed to repeat with the remaining batter, puree the batter another 30 seconds to create additional froth before re-spraying and refilling the pans. Serve warm.
Store cooled Brazilian cheese bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.You can place the cheese puffs on a baking sheet and reheat all of them later, if needed. 350 degrees for 5 minutes.