2 cups tapioca flour (aka manioc starch)
1 cup milk
1/2 cup butter
1 teaspoon salt
1 1/2 cups grated Parmesan cheese (or cheese of your choice)
2 eggs
Preheat the oven to 400 degrees F. Grease a mini-cupcake tin. Bring milk, butter and salt to a boil over medium heat. Remove from heat. Add tapioca flour slowly and evenly until you have a smooth consistency. Add the cheese and eggs. If you have a very wet batter, add a little tapioca flour. Drop dough into tin, just below rim of muffin cups. Sprinkle with cheese if you want. Bake until golden brown, which is somewhere between 12 and 15 minutes. Eat hot. Enjoy.
