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