Ingredients

• 3 Eggs
• 1 glass of milk (250ml)
• 1 glass oil (Canola/Vegetal) (250ml)
• 1 teaspoon Salt
• 500 grams Tapioca Flour (in Portuguese ‘polvilho’) (600g also work – just add about 1 extra “finger” of oil).
• 200 grams grated parmesan cheese (or 1 container of Kraft grated parmesan cheese, located at the Pasta section, not in the fridge)

Directions

Preheat oven to 350º F.

Mix eggs, milk and oil in the blender. Add salt.
VERY slowly add Tapioca Flour (with blender still on – make sure to turn on blender before adding the flour so that flour doesn’t fly everywhere).
Dough should be uniform, not lumpy.
Then (still very slowly) add the grated parmesan cheese (if the dough was already too thick for your blender, you may add the grated parmesan cheese to the dough in a bowl, mixing it all very well, with a whisk).
Pour dough in mini-muffins baking sheets, about 2/3 full.
Bake for about 20 to 25 min. (until lightly brown to golden brown, depending on your oven and baking sheets – if silicon or non-stick). Serve warm.

Red silicon baking sheets work best.  (For some strange reason the color of the silicon forms matters)