Adapted from a traditional Brazilian recipe, these tender little bread puffs are crisp on the outside and chewy on the inside.
1 large egg (if your eggs are small, add a second egg white)
1/3 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour
3/4 – 1 cup grated cheese
2 teaspoons dijon mustard
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon white pepper
1 teaspoons minced garlic
1 teaspoon seasoning salt
1 teaspoon salt
- Preheat the oven to 400 °F and grease 2-3 mini muffin tins (~1.5″ openings) with cooking spray.
- Put all the ingredients into the bowl of a food processor and pulse until smooth. The batter will be runny. Feel free to use your favorite types of cheese- I used a delicious blend of provolone, mozzarella and Irish dubliner.
- Pour batter into muffin cups no more than 2/3 full. Bake for 15-20 minutes or until puffy and lightly browned on top (the bottoms will be darker). Break open a tester to make sure that they are too gooey in the center.
- Remove from oven and let sit in tins for 1 minute. Serve warm or reheat in the toaster oven.
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