These little puffs are made from tapioca flour and are so light and fluffy and surprisingly dense at the same time.
Source: posted by cindycakes
Preheat oven to 425 degrees. Combine milk, oil, and salt and bring to a boil. Add half of the milk mixture to tapioca flour in a large bowl. As it began to come together, add a little more milk mixture until the dough adheres and becomes a big, firm ball. Add enough milk mixture only until the flour is moist. (Do not use all of the milk/oil/salt mixture).
Let it cool for a short while, then add the cheese. Use the stand mixer to mix it up. Then add the eggs, starting with a little egg at a time until needed. The finished dough is sticky and soft, and had the consistency of a very thick cake batter. It will not pour.
Using a mini muffin tin; fill each muffin cup three-quarters full. Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and hollow on the inside, like a popover. Serve warm.
Yields 2 dozen mini muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 118 | ||
Calories from Fat: 39 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 78mg | 24 % | |
Sodium 235.3mg | 8 % | |
Potassium 41.6mg | 1 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.3g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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