Adapted from Quick Brazilian Cheese Rolls: Pão de Queijo by Our Best Bites

Ingredients

• 1 ½ cup milk
• ¾ cup canola oil
• 3 cups tapioca flour (sometimes labeled tapioca starch, no substitutions)
• 1 ½ teaspoon kosher salt
• 3 large eggs
• ¾ cup freshly grated cheddar cheese (medium or sharp)
• ¾ cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees. Spray your muffin tin(s)* with non-stick spray or rub with butter. Make sure the whole surface and sides of the well are coated or they will stick.

2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse just a couple times.

3. Immediately pour batter into muffin tin. If you let your batter sit before filling your muffin tins, the ingredients can settle and result in uneven rolls. Fill each well about ¾ full. If desired, sprinkle a bit of parmesan cheese on top.

4. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.

Notes

*This recipe perfectly fills 12 regular-sized wells and 24 mini wells to ¾ full, which is what I always do!