These are quick to make and addicting!!!! From the blog Simply Recipes. This is very similar to a popover in consistency. They are best served warm from the oven. I served them alongside Beef Bourguignon
on Christmas Eve.

Ingredients

• 1 large egg

• 1 large egg, room temperature
• 1/3 cup extra virgin olive oil
• 2/3 cup milk
• 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese, your preference (see recipe note)
• 1 teaspoon salt (or more to taste)

Instructions

1. Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
2. Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.
3. Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4. Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes

Eat while warm!

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Bonus Recipe

1 kg tapioca flour [polvilho azedo]
1 kg potato, cooked in water and mashed
250 ml milk at room temperature
250 ml vegetable oil
1 tablespoon salt
1/2 queso fresco or panela grated [1 pound]
6 free range eggs

Put the tapioca flour in a bowl. Add the potato still hot using a potato masher. Add salt. Mix very well using your hands. Add milk and continue working the dough with your hands. Add vegetable oil. Continue working. Add the grated cheese, and at last the eggs. Add 1 teaspoon of anise seeds for a special touch. The dough needs to get very silky and be moldable. If it is breaking, add one more egg. Make little round breads, and bake at 450oF for 20 minutes. The dough can be frozen.