2 egg yolks at room temperature and passed through a strainer to remove the clear yolk membrane
2 tbsp grated parmesan cheese
2 teaspoons pure vanilla extract
- Preheat the oven to 350 F ( 180 C). Line a mini or standard-size muffin baking pan with paper baking cups.
- In a medium bowl, mix all the ingredients together until obtaining a homogeneous mixture.
- Using a cookie or ice cream scooper, fill 3/4 of the paper cups with the batter. Clean off any stray drips from the baking pan with a wet paper towel.
- Bake for about 13 minutes (mini) or for 20 minutes (standard-size). Remove from the oven, let cool and enjoy! Note: It can be served warm or at room temperature. Yield: About 24 mini queijadinhas or 8-10 standard-size