These mini popovers follow a very similar recipe to Brazilian cheese bread called “Pão de Queijo”. I got the inspiration from the back of a Tapioca flour package from Bobs Red Mill, I just add a bit more cheese and bake a few more minutes to add a little bit more crunchiness for a perfectly chewy and cheese popover.
I bake them in a mini muffin tin, if you use a regular size muffin tin bake a few more minutes until they are golden brown. Because this recipe uses tapioca flour instead of regular all-purpose to make them “gluten-free”, I highly recommend eating them freshly baked. You can definitely make the batter a couple of hours ahead, store it in the fridge, and bake when ready to eat. Serve them on its own or with your favorite fruit or pepper jam! Also, feel free to add any herbs, bacon, or any other add-ins to your popovers.
Prep time: 10min - Cook time: 25min - Total time: 35min
Yields: 24 popovers
1 large egg
1/4 cup olive oil
2/3 cup whole milk
1 1/2 cups tapioca flour
3/4 cup grated cheese, your preference
3/4 teaspoon of salt, more to taste
Preheat the oven to 375 degrees. Coat a mini muffin pan with non-stick spray.
In a blender, pulse all of the ingredients together just until combined. Make sure to scrape down the sides and not to over mix.
Pour the batter into the prepared muffin pan, filling ¾ of the way to the top.
Bake 20-25 minutes or until golden brown. Remove from the oven and let cool for few minutes before removing from the pan. These are best enjoyed immediately.