Adapted from a traditional Brazilian recipe, these tender little bread puffs are crisp on the outside and chewy on the inside. They are also very addictive!
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 (favourite of mine: cheddar, gruyere, dubliner, parmesan mix) 2 teaspoons dijon mustard 2 teaspoons black pepper 2 teaspoons garlic powder 1 teaspoon white pepper 2 teaspoons minced garlic 1 teaspoon seasoning salt 1 teaspoon sriracha 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 cheddar, gruyere, Irish dubliner and parmesan.
- 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. They go really well spicy mustard or waterchestnut dip.