Ingredients
Wet Ingredients
- ½ cup (80g) milk, room temperature
- ¼ cup (35g) olive oil
- 1 large egg, room temperature
Dry Ingredients
- ½ teaspoon salt
- 1 1/4 cups (145g) tapioca flour (also called tapioca starch)
Cheeses
- 1/3 cup (2oz) cheddar or Mexican cheese, shredded
- 2 Tablespoons grated parmesan cheese, plus more for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking and ensure easy removal of the cheese bites.
- Blend Ingredients: In a blender or food processor, combine the milk, olive oil, salt, and egg. Pulse until the mixture is smooth and well integrated.
- Add Dry Ingredients and Cheese: Add the tapioca flour, shredded cheddar or Mexican cheese, and parmesan cheese to the blender. Pulse again until all ingredients are well combined into a thick batter.
- Fill Muffin Tin: Spoon the batter into each muffin cup, filling them about halfway because the batter will puff up significantly during baking. Sprinkle additional parmesan cheese on top of each.
- Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the tops of the cheese bites turn lightly golden and develop a crisp texture.
- Cool and Serve: Let the cheese bites cool in the pan for a few minutes before gently popping them out. They are best served warm, straight from the oven for optimal texture and flavor.
Notes
- Use room temperature ingredients to ensure even mixing and best texture.
- For a stronger cheesy flavor, increase the amount of parmesan cheese sprinkled on top.
- These bites are naturally gluten-free thanks to tapioca flour, making them suitable for gluten-intolerant individuals.
- Serve immediately for the best chewy and crispy contrast; reheating can be done briefly in the oven or toaster oven.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
