Pao De Queijo

Ingredients

• Parmesan cheese

  Low sodium

  1 ¾ cup, grated or 175g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Tapioca Flour/Starch

  Hodgson Mill

  2 cup or 240g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  1 stick or 113g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat oven to 400 degrees F (I have used 350-375 also) 2. In the mean time bring the milk, salt, and butter to a boil in a sauce pan while constantly stirring mixture. 3. While milk is boiling, mix beaten eggs with Parmesan cheese in bowl and set aside. 4. Once milk has boiled remove the mixture of milk, salt and butter from heat. 4. Slowly add tapioca flour, stirring constantly until thoroughly mixed 5. Add the cheese and eggs mix to the tapioca and milk mix 6. Mix until smooth 7. Fill each mini muffin cup (buttered) all the way up 8. Bake until golden brown, usually about 20 minutes