4 cups tapioca flour
1 tablespoon sea salt (or to taste)
1 cup shredded Parmesan cheese
1 cup 2% milk
1 cup canola oil
1. Preheat oven to 350°.
2. In a large bowl, mix together tapioca flour, salt and cheese.
3. In another bowl, whisk together eggs, milk and oil.
4. Make a well in the flour mixture, pour in the wet mixture, and combine until it reaches the consistency of a soft margarine.
5. Coat mini-muffin tins (30 cups) measuring about 1 ¾ inches wide and 1 inch deep with vegetable oil spray. Then fill three-fourths full with the batter.
6. Bake in preheated oven 18 to 20 minutes or until golden in color. Popovers are best served immediately.
Note: Popovers can be made in smaller or larger muffin cups. Adjust baking time accordingly.
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