Brazilian blender cheese puffs

Name: Brazilian blender cheese puffs
Total time: 1800 s
Yield: 30 servings
Cuisine: American
Ingredients: 2/3 cup milk; 1/3 cup olive oil; 1 egg, room temperature; 1 1/2 cup tapioca flour; 1/2 cup parmesan cheese; 1/2 cup shredded sharp cheddar cheese; 3/4 tsp salt

kokomayla @cook_kokomayla

These are gluten free and so easy to make! There is no substitute for tapioca flour so if you can't find in your grocery store, go to a health food or bulk food place to find. I added two finely chopped jalapeños to this as the last ingredient.

kokomayla @cook_kokomayla

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Ingredients

30 mins

30 servings

2/3 cupmilk
1/3 cupolive oil
1egg, room temperature
1 1/2 cuptapioca flour
1/2 cupparmesan cheese
1/2 cupshredded sharp cheddar cheese
3/4 tspsalt

Saved

Steps

30 mins

1

Preheat oven to 400°F. Grease a 24 count noon stick mini muffin pan with cooking spray or butter.
2

Add all the ingredients to a blender or the bowl of a food processor in the order they're listed, starting with the liquid ingredients.
3

Blend until smooth and scrape down the sides if needed
4

Use a ladle to full each muffin space 3\4 way full. Bake for 20 minutes until browned around the edges. Pull one out of oven to test, the insides should be airy and cooked through, not gummy. Cook a couple minutes more if needed.
5

Cool in the pan 5 minutes, then pop them out. Let the pan cool before repeating worth remaining batter.
6

Serve warm or at room temperature. Microwave to reheat if you wish.