I discovered these little, chewy, puffy cheese breads when my friend Zen posted a picture of her batch on Instagram. I’ve had to ask her for the recipe a couple of times so I’m blogging it now so I don’t have to bug her for it again! These are crazy easy and quick to make and they are addictive to eat. It would seem that there are a couple of other methods to making these but this recipe is so easy I’ll just stick to it. All you have to do is whizz everything up in a blender or food processor and then bake! Oh and if you don’t do gluten, these will work for you ‘cus they’re made with tapioca flour (alternatively called tapioca starch) which you can find either in the organic/health section of the supermarket or for super cheap at an Asian supermarket.
1 and 1/2 cups tapioca flour / 2/3 cup milk / 1/3 cup olive oil / 1 egg, room temperature / 1 cup shredded cheese (I used 1/2 cup parmigiano reggiano and 1/2 cup aged cheddar but you can use whatever cheeses you’d prefer) / 3/4 tsp salt / a bit of butter or non-stick baking spray to grease the pan
Preheat your oven to 400F and lightly grease a mini muffin tin(s). This recipe will make about 30 cheese puffs and I have 2 x 12 cup tins so I just bake them in 2 batches. Starting with the milk and olive oil, throw all the ingredients into a blender (or food processor) and blend until smooth. Fill the mini muffin cups about 3/4 full and then bake for about 18 to 20 minutes or just until the edges are starting to brown up.
Let them cool in the tin for about 5 minutes and then pop them out. They’re extra good when they’re warm and fresh out of the oven. Enjoy!