2 cups tapioca flour
1 cup whole milk
1/2 cup unsalted butter
1 teaspoon salt
5 oz container of finely shredded Parmesan or Cotija cheese
2 eggs, at room temperature
2 teaspoons sugar
1 tablespoon olive oil
Cooking spray (butter flavored)
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Preheat oven to 350 degrees. Grease the inside of a mini muffin tin with cooking spray.
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In a medium sauce pan, combine butter, salt and milk. Bring to a low boil.
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As soon as mixture boils, transfer it to a mixing bowl. Using an electric hand mixer or stand mixer, slowly add in tapioca flour. Be very careful because the mixture can spit out and it is hot!
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Add in cheese, eggs, sugar and oil. Mixture will be the consistency of a wet bread dough. It is very sticky and moist.
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Spoon dough into individual muffin tins to about 2/3 full.
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Bake for 20 minutes. Puffs will start to puff right out of the tin and be golden brown on the tops.