BRAZILIAN CHEESE PUFFS

These are best eaten warm so have your mixture made and ready and then just pop them into the oven just before you need them.

Ingredients

• 200g packet feta cheese, crumbled
• 200g Tasty cheddar cheese, grated
• 300g Tapioca flour (can use arrowroot)
• 3 Natures Best Cage Free eggs, lightly whisked
• 2/3 cup milk
• 1/3 cup oil
• freshly ground black pepper and a dash of cayenne pepper

Cooking Method

• Preheat the oven to 200 C
• Mix the cheeses and arrowroot together in a bowl.
• Add the eggs, milk, oil and season with ground black pepper and a sprinkle of cayenne pepper. Mix to combine.
• At this stage the mixture can be refrigerated until required.
• Spoon the mixture into greased mini muffin tins and cook for 10-15 minutes until puffed and golden.
• Serve warm.

Makes 30.