Brazilian Cheesy Bread

• 1 egg
• 1/4 cup canola oil
• 2/3 cup whole milk
• 1/4 teaspoon salt
• 1 1/2 cups tapioca flour
• 3/4 cup (about 4 ounces) grated cheddar cheese

1. Preheat your oven to 375u0b0 F and lightly grease a 12 count muffin pan.
2. In a food processor with blade attachment, add egg, oil, milk, and salt. Blend for 5 seconds.
3. Add tapioca flour and blend on low for 10 seconds, or until combined.
4. Add your cheese and blend for 5 more seconds, allowing the cheese to incorporate.
5. Using a tablespoon measure, fill each muffin tin with 2 tablespoons of the batter. Evenly distribute any batter that remains.
6. Bake for 25 minutes-the tops of your cheesy balls should be golden and puffy. Remove from oven and let cool slightly before removing from pan. These are best enjoyed the same day but will keep in an airtight container. However, they will lose some of their signature crunch on day two.

egg, canola oil, milk, salt, tapioca flour, cheddar cheese

Taken from food52.com/recipes/38045-brazilian-cheesy-bread (may not work)