- 1 cup whole milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups tapioca flour
- 1 cup grated Mexican-blend cheese
- 1/2 cup grated Parmesan cheese
Preheat oven to 400° F. Grease a mini-muffin baking pan.
Bring milk, butter and salt to a simmer in a saucepan. Remove from the heat and slowly beat in eggs. Slowly mix in tapioca flour and beat until smooth (dough will be very thick). Fold in grated cheeses.
Scoop dough into the prepared pan, filling each mini-muffin cup completely full. Bake until golden and puffy, about 20 minutes. Let cool in the pan for 5 minutes before serving.