Recently I have been on a major beans and rice kick, {which i’m about to create a separate post for}, and these are the perfect thing to serve alongside them! My family get seriously excited when I pull a batch of these out of the oven, all soft and warm and oozing with melted cheese when you pull them apart. My husband served a church mission in Santa Maria, Brazil where his room-mates would make these fresh for breakfast! So they’re a throw-back for him, and another family fave that we all adore! I hope you guys love and make them as much as we do. I’m not much of a dinner-roll kinda girl, because they require so much work and pre-thought, but all that is required of these is blending up a few ingredients, and baking them in the oven. Leaving you all that time to work on some delicious rice and beans! 

Ingredients: {Recipe adapted from ourbestbites} 

2 large eggs
1 cup milk
1/2 cup olive oil
2 cups tapioca flour
1 tsp kosher salt
1/2 C grated cheddar cheese* (preferably medium or sharp)
1/2 C grated Parmesan cheese

Preheat oven to 400degF.  Place the egg, milk, oil, tapioca flour, salt and cheeses in blender and pulse to blend. (The mixture should be liquified but have little pieces of cheese still in it). Grease the muffin tin, then pour the batter to fill about 3/4 full.

Sprinkle a little more cheddar cheese and kosher salt on top, then bake for 20 mins, until cheese balls are puffed up and golden.  <3 Sarah