Ingredients
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1 1/2 cups Tapioca Flour
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1/3 cup Extra Virgin Olive Oil
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2/3 cup Milkraw if possible
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1 Eggroom temperature
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1 tsp Salt
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1/2 cup Cheeseparmesan recommended
Directions
Super Easy Brazilian Puffs are like cheesy mini Yorkshire puddings! They are minimum hassle and quick to cook, the resultant cheese puffs are light like a yorkshire pudding but with a soft stringy cheesy middle.
Two comments about the recipe, firstly add more cheese and secondly the recipe says it makes 12 mini muffins, sized puffs, my mini muffin tin is considerably smaller than their one. I would say the recipe makes 12 normal (UK) muffin sized puffs.
Enjoy these, we had ours with ‘orange’ (Heinz Tomato) soup. No one is allowed to tell my 4 year old that it is tomato soup or we are in a world of trouble!
Thanks to Rebooted Mom for the recipe – oh and not forgetting they are gluten and grain-free.
Steps
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1
Done
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Preheat the oven to 400 degrees F (200C) |
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2
Done
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Grease your mini muffin pan thoroughly with butter, and set aside. |
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3
Done
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In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined. |
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4
Done
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Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added. |
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5
Done
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Mix well on high, scraping down the sides of the blender so that everything is easily blended. |
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6
Done
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Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top. |
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7
Done
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Pop in the oven for 15-18 minutes or until light golden brown. |
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8
Done
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Batter can be made ahead of time and kept in the fridge for up to one week. |
