Description
Delicious fluffy cheesy puffs made with tapioca starch, perfect for snacks or appetizers.
Ingredients
Scale
- 1 cup tapioca starch (tapioca flour)
- ½ cup whole milk
- ¼ cup oil
- ½ tsp salt
- 1 large egg (room temperature)
- ¾ cup finely grated cheese
Instructions
- Preheat oven to 375°F. Grease all 24 mini muffin cups very well (these puff, but they stick if under-greased).
- In a small saucepan, combine milk, butter, and salt. Heat until the mixture just begins to simmer (do not boil).
- Place tapioca starch in a heatproof bowl. Pour the hot milk mixture over it and stir immediately until a thick, glossy dough forms. Let dough rest 2–3 minutes until warm (not hot) then add the egg and whisk to combine.
- The dough will look separated at first; keep mixing until smooth and stretchy.
- Fold in cheese until evenly distributed. Final texture should be thick, elastic, and scoopable (like very sticky choux).
- Scoop or pipe dough into each muffin cup, filling 1/2 full.
- Bake 16-18 minutes, until puffed, lightly golden, and set. For deeper color, bake an extra 1–2 minutes (check and see based on your oven’s temperature, some run a little hotter than others).
- Let rest 3–5 minutes before removing; they firm up as steam escapes.
Notes
- Make sure the muffin cups are well greased to prevent sticking.
- For variation, you can add herbs or spices to the dough for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: snacks
- Method: baking
- Cuisine: global
Nutrition
- Serving Size: 1 puff
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg