Being gluten intolerant, it's really hard to find something worthy of eating. But these are a fan favorite in the Irish house; everyone, even my cat and daughter, love them (yeah...don't ask how the cat learned to like them...it wasn't PLANNED).
But seriously, they're easy to make and quite yummy. It's based off a Brazilian recipe- didn't know that there was so much yucca everywhere in the world!
You can use different cheeses, but you will have to monitor the oil and moisture content of the cheeses you add- cut back on oil if you use Extra Sharp Cheddar because the extra oil makes the muffins crunchier, but not as puffy.
Cheese Pop-overs
2 C tapioca starch/cassava root starch/tapioca flour/yucca flour (it's all the same- go figure!)
1 C milk
1/2 C vegetable oil
1/2 C grated cheddar cheese
1/2 C grated Parmesan cheese
2 Extra Large eggs
Preheat 400*F
Blend (in a blender) on high for 60 seconds.
Pour into muffin cups.
>about 8 large muffins or
>about 20 regular muffins
Bake in the oven for 27 minutes for the large muffins or 12- 15 minutes for the regular muffins.
They puff up quite a bit, but if you leave them in the muffin cups, they will sink. And just like any souffle, don't open the oven or slam any door while they're baking.
They don't stay crunchy long, either, so don't plan on making them in advance.
No comments:
Post a Comment