Pao de Queijo (Brazilian Cheese Bread Rolls)

From ATK's "I Can't Believe It's Gluten-Free Cookbook"


Ingredients

2 cups tapioca starch
1 cup extra-sharp cheddar cheese, grated
1 cup parmesan cheese, grated
2/3 cup whole milk
1/3 cup olive oil
2 large eggs
2 tsp salt

Directions

Heat oven to 375 degrees. Spray a 24 cup mini muffin tin with cooking spray. Process all ingredients in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter (about 2 Tbsp per cup) into prepared tin. Bake rolls until puffed and lightly golden, 17-20 minutes. Let rolls cool slightly in the pan on a wire rack for about 3 minutes. Remove rolls from pan and serve warm.