Way back during our annual Father’s Day celebration, the girls and I decided to throw a Fogo de Chao themed dinner in honor of Jack, because he’s just an awesome guy like that. We had some delicious pork loin, caramelized bananas, crunchy apple salad and these mini cheese puff muffins that were to die for. Hot out of the oven, they might as well have been from the restaurant!
Ingredients:
2 cups tapioca flour
1 cup whole milk
1/2 cup butter
1 teaspoon salt
5 ounces finely shredded Parmesan cheese
2 eggs, room temperature
2 teaspoons sugar
1 tablespoon olive oil
Preheat the oven to 350F. Grease a mini muffin pan with cooking spray. In a medium saucepan, combine butter, salt, and milk. Bring to a low boil. As soon as it boils, transfer to a mixing bowl and slowly beat in flour. Add cheese, eggs, sugar, and oil. Combine until it is the consistency of wet bread dough. Spoon dough into individual muffin tins, about 2/3 full. Bake for 20 to 25 minutes–they should be light and airy and be golden brown on the top. Serve warm.
