Super Easy Brazilian Cheese Puffs

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Super Easy Brazilian Cheese Puffs

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Ingredients

Adjust Servings:
1 1/2 cups Tapioca Flour
1/3 cup Extra Virgin Olive Oil
2/3 cup Milk raw if possible
1 Egg room temperature
1 tsp Salt
1/2 cup Cheese parmesan recommended

Little Yorkshire pudding style Cheese Puffs

Cuisine:

Ingredients

Directions

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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

1
Done

Preheat the oven to 400 degrees F (200C)

2
Done

Grease your mini muffin pan thoroughly with butter, and set aside.

3
Done

In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.

4
Done

Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.

5
Done

Mix well on high, scraping down the sides of the blender so that everything is easily blended.

6
Done

Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.

7
Done

Batter can be made ahead of time and kept in the fridge for up to one week.

Zoe Negus

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