These little puffs are made from tapioca flour and are so light and fluffy and surprisingly dense at the same time.
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.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 118
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