Anna Lucketti's Portuguese Cheese Bread

adapted by Marilyn and Richard Lonergan

preparation time: 10 minutes plus baking time

makes 36 mini muffin-sized buns

1 cup whole milk

½ cup vegetable oil

2 large eggs

1½ cups shredded jack cheese

2 cups tapioca flour (Bob’s Red Mill or similar)

pinch of salt

Preheat the oven to 400 degrees.

Put all the ingredients in a blender and pulse until smooth.

Lightly oil a mini muffin pan. Pour the mixture into each cup, filling them ¾ full. Bake for 15 to 20 minutes until puffy and lightly browned. Cool and remove from the pan.

We had these as an appetizer at a Canadian Thanksgiving party and were taken by the cheesy taste and chewy texture. They are like popovers. The recipe is very much like a Brazilian Pao de Queijo.