Brazilian Pao de Queijo

What you need:

    • 1/2 cup milk
    • 1/4 cup vegetable oil
    • 1 egg
    • 1 cup tapioca starch
    • 1/4 cup farmer's cheese (Sally used Mexican, I used Colby Jack)
    • 1 tbsp. Parmigiano-Reggiano
    • 1/2 tsp. salt
    • Rosemary and kosher salt, for topping

Directions:

    1. Place all ingredients except for topping into a blender.
    2. Blend until well incorporated and smooth.
    3. Meanwhile, preheat oven to 400*
    4. Pour batter into mini muffin tins, no more than 3/4 tin full.
    5. Top with rosemary and salt.
    6. Bake for 20 minutes. Let cool and serve!

Recipe from Bewitching Kitchen