Cheese and Mustard Puffs

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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.

Dont be tempted to use pre grated cheese as the stuff that’s added to it to stop it sticking hampers the puffs rising.

Makes 30-36.

Ingredients

2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

2 teaspoons Dijon mustard, gluten free

1 teaspoon salt

a pinch of cayenne powder

Method

Preheat the oven to 200 degrees Centigrade.

Grease two small patty/fairy cake trays to give you 30-36 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.

Serve warm.

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