Brazilian Cheese Bread

I've recently been binge watching Shark Tank and saw an episode that featured Brazilian cheese bread.  I remembered having this frozen bake-at-home product at General Mills where I worked.  It was so yummy.  Then I ran across the recipe at Betty Crocker's website.  It's so quick and delicious.  Perfect with a glass of wine.  One of the best things about it is you can make the batter up to 5 days before you bake it, making it perfect for parties or to just bake off a few at a time several days in a row.  It's naturally gluten free.  They've been making these for generations in Brazil.  Now it's our turn

Brazilian Parmesan Bread Bites

based on a recipe by Betty Crocker Test Kitchens and Paula Kittleson

3 cups tapioca flour
1 1/2 tsp. salt
1 tsp. black pepper
1 cup whole milk
3/4 cups vegetable oil
3 eggs
1 cup gluten-free shredded or grated Parmesan cheese

Heat oven to 375 degrees F.  Grease mini muffin pans.

In a blender, place all other ingredients.  Cover and blend on high until well mixed.  Fill muffing pans three quarters full.

Bake 20 to 25 minutes or until golden brown and puffed.  Serve hot.   Repeat with remaining batter or cover and refrigerate for up to 5 days.

Makes 36 two-bite puffs

Tips:
use any cheese you want
add herbs and spices
Try chipotle cheddar, pepperjack, Swiss bacon chive, havarti dill