These are wonderful!
Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.
Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.
150mls sunflower oil
350g tapioca or arrowroot flour
140g Cheddar cheese, grated
1 teaspoon salt
a pinch of cayenne powder
Preheat the oven to 200 degrees Centigrade.
Grease two mini muffin trays, to give you 48 puffs.
In a food processor, process all of the ingredients.
Pour the batter into the prepared tins, fill to around two thirds.
Bake for 15-18mins, keep an eye on them, they like to burn.
Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.