Ingredients
1 cup milk
2 cups tapioca flour (also known as tapioca starch)
1/2 cup butter
1 1/2 cups grated Parmesan cheese (or a mix of Parmesan and mozzarella)
1 teaspoon salt
2 beaten eggs
★Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini paper liners.
- Heat the Milk and Butter
- In a medium saucepan, combine the milk, butter, and salt. Bring to a boil over medium heat, stirring occasionally.
- Add Tapioca Flour
- Once the milk mixture is boiling, remove it from the heat. Slowly add the tapioca flour, stirring constantly until the mixture is smooth and well combined.
- Cool the Mixture
- Allow the mixture to cool for a few minutes. It should be warm but not hot to the touch.
- Incorporate Cheese and Eggs
Add the grated cheese to the mixture and mix well. Gradually add the beaten eggs, mixing until the dough is smooth and all ingredients are well incorporated.
- Shape the Dough
Using a spoon or a small cookie scoop, drop portions of the dough into the prepared mini muffin tin. Fill each cup about three-quarters full.
- Bake
Bake in the preheated oven for about 15-20 minutes, or until the cheese bread is puffed up and golden brown.
Enjoy!