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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