Brazilian Cheese Puffs
- 1-1/4 cup Tapioca Flour
- 2/3 cups Milk
- 1/2 cups Grated Cheddar Cheese
- 1/3 cups Cooking Oil
- 1 whole Egg
- 1/4 cups Grated Real Parmesan Cheese
- 1 teaspoon Salt
- Preheat oven to 450u0b0F and grease a mini or regular muffin tin.
- Put all of the ingredients into a blender and blend until smooth. (Your batter will be liquid.) Pour batter into greased muffin tin about 2/3 full and bake in the oven for 12-18 minutes, until they puff up and are a light to medium brown color. Remove from tin and place on wire rack to cool for a few minutes.
- Serve after they have finished cooling a bit but are still fairly warm. They don't store well (they harden and lose their chewy texture) so please eat within 24-48 hours. Any uneaten cheese puffs should be stored in an airtight container.
tapioca flour, milk, cheddar cheese, cooking oil, egg, ubc, salt
Taken from tastykitchen.com/recipes/breads/brazilian-cheese-puffs/ (may not work)