Ready in 30 minutes
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.
icantu45 5y agomy boyfriend kept talking about these breads he tried in a brazilian restaurant and now that ive tried them i know why. they are mighty good and the recipe is very accurate. thanks! :)
sportymom1 5y agotried this using sweet rice flour and it turned out great! the kids loved it!
cindycakes 6y agoMy friends keep asking me to bake these delicious little cheese breads for them! They're so good and so easy to make! I promise you'll love this easy bread recipe once you've tried it. :)
cindycakes 6y agoOnly add enough milk mixture until the flour is moist otherwise the batter will not be thick enough after you add the eggs. [I posted this recipe.]