Pão de Queijo: Brazilian Cheese Puffs (Gluten free)
1 cup whole milk
1/2 cup butter
1 teaspoon salt
2 cups tapioca flour
1 1/2 cups grated Parmigiano-Reggiano cheese
2 eggs, beaten
Preheat oven to 400 degrees F
In a small saucepan, bring milk, salt and butter to a boil while constantly stirring.
Once boiling, remove from heat and slowly stir in the tapioca flour with a wooden spoon or whisk until thoroughly mixed.
Add the Parmigiano-Reggiano and the eggs and mix until smooth.
Fully fill mini muffin cups and bake until golden brown, about 20 minutes.
Eat while hot!