Ingredients

• 3 cups tapioca flour
• 1 cup grated Asiago cheese
• 1 cup milk
• 1 cup vegetable oil, plus for oiling the pan
• 1 tablespoon salt
• 1 teaspoon minced garlic
• 3 eggs

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Instructions

1. Special equipment: a 48-cup mini muffin pan
2. Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
3. In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
4. Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
5. Remove the pao de queijo from the muffin pan and enjoy.