Easy Peasy Cheese Puffs
So simple to throw together cheese puff, these have the kick of cayenne pepper and Tex-Mex cheese blend. Perfect on a charcuterie board or to nibble with a glass of champagne.
Ingredients
- 1 room temperature egg (or put in a bowl of warm water to bring up to temperature)
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 grams) tapioca flour
- 1/4 tsp kosher salt
- 1/2 cup (packed, about 66 grams) Tex-Mex blend grated cheese (or other cheese you'd prefer, such as emmenthal, gruyere, feta, parmesan etc
- 1/8-1/4 tsp cayenne pepper depending on how 'warm' you want them!
Instructions
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Preheat oven to 400°F. Spray or spread a little olive oil around the insides of each well of a mini-muffin tin. Place the muffin tin(s) onto a baking sheet for easy transferring in and out of the oven.
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Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. The batter will thicken up, so bring it back to room temperature and whisk it up again to loosen it for pouring.
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Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
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Bake in the oven for 18-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a moment. Then use a sharp knife to loosen the puffs from the edges and the bottom. Eat warm. Perfect with sparkling wine!
Recipe Notes
Eat while warm or save to reheat later. These can be stored in a sealed container for a few days and reheated in a 300F oven for about 8 minutes.
Adapted from Simply Recipes Easy Brazilian Cheese Bread