BRAZILIAN CHEESE PUFFS

Ingredients:

• 70g of shredded Gruyere cheese (or any aged and salted cheese should work)

• 160g whole milk

• 60g vegetal oil 

• 1 egg

• 170 g tapioca flour (Bob's Red Mill has a great one) 

• 1 teaspoon of salt

Directions:

• Preheat oven to 220°C/430°F and grease a 24-mini muffin tray. 

• Blend all ingredients until a pancake-like batter, stopping to scrape down the sides with a spatula.

• Pour batter into greased muffin tins.

• Bake for 12 to 15 minutes until the tops are golden brown.