- 250 g (2 cups) tapioca flour
- 250 ml (1 cup) whole milk (or unsweetened non dairy milk)
- 115 g (1/2 cup) butter (or margarine)
- 1 teaspoon salt
- 150 g (1 1/2 cups) grated Parmesan cheese
- 2 eggs
Preheat oven to 200˚C (400˚F), lightly oil a 12 cup muffin tin
In a large sauce pan, bring the milk, salt, and butter to a boil while constantly stirring mixture. Once boiling remove the sauce pan from the heat. Slowly add tapioca flour, stirring constantly until thoroughly mixed. Add the cheese and eggs to mixture. Mix until smooth.
Divide equally by filling the muffin tin. Bake until golden brown between 15-20 minutes Eat while hot. Cooked puffs can be stored, in the fridge as long as they’re kept covered and then warmed up on a low setting in a toaster oven.