Ingredients
Wet Ingredients
- ½ cup (80g) milk, room temperature
- ¼ cup (35g) olive oil
- 1 large egg, room temperature
- ½ teaspoon salt
Dry Ingredients
- 1 1/4 cups (145g) tapioca flour (also called tapioca starch)
- 1/3 cup (2oz) cheddar or Mexican cheese, shredded
- 2 Tablespoons grated parmesan cheese, plus more for sprinkling on top
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Blend the Wet Ingredients: In a blender or food processor, combine the milk, olive oil, salt, and egg. Pulse until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the tapioca flour, shredded cheddar or Mexican cheese, and grated parmesan cheese to the blender. Pulse again until everything is evenly incorporated into a batter.
- Fill Muffin Tin: Pour the batter into each mini muffin cup, filling them about halfway as the batter will puff significantly during baking. Sprinkle additional parmesan cheese over the top of each cup for a flavorful crust.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cheese bites are lightly golden on top and have a crisp exterior.
- Cool Slightly and Serve: Allow the cheese bites to cool in the pan for a few minutes. Then gently pop them out of the muffin tin. They are best served warm, fresh from the oven, to enjoy their chewy and cheesy texture.
Notes
- Use room temperature ingredients for better blending and consistency.
- Feel free to substitute cheddar with other cheeses like mozzarella or gouda for different flavors.
- These cheese bites are naturally gluten-free due to tapioca flour but always check your ingredients to ensure they suit your dietary needs.
- Serve with your favorite dipping sauces or alongside soups and salads for a delicious snack.
- Store leftovers in an airtight container and reheat in the oven for crispness.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
