Pão de Queijo

I love me a good dinner roll, and I love it even more when they're not frozen or take-and-bakes. These are tasty little buggars, but with a unique texture and taste (they're somewhat chewy, but I like it). Give 'em a try. I found the original recipe at Simply Recipes.


Ingredients
1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup, packed, queso fresco
1 tsp. salt
1 tbsp. fresh chives, finely chopped
1 tbsp. scallions, chopped


Directions
1. Preheat oven to 400 degrees. Grease a mini-muffin tin (with butter or Pam spray).
2. Place all of the ingredients into a blender, and pulse until smooth.
3. Fill muffin tins almost to the top.

4. Bake for 15-20 minutes, until puffy and lightly browned.
5. Remove from heat and let cool for a few minutes.
6. Serve warm.
*Note: you can also reheat them before serving if you make them ahead of time. And the batter stores for up to a week prior to baking, if you really like to prepare ahead of time.