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Preheat the oven to 400F/180C.
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In a saucepan combine milk + oil + salt (skip salt for babies under 1 yr) and bring to boil.
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Pour the tapioca flour into a mixer with a paddle attachment. Pour the hot milk mix into the tapioca flour.
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Let the mixer work for 2 minutes at medium speed to incorporate the ingredients and let them cool down a bit.
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Whisk the eggs together in a small bowl.
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Slowly add the eggs to the tapioca mix. Let the mixer work for 1 minute.
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Add the parmesan and let it work for another minute.
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It is a very starchy dough, it can be done by hand, but it is way easier with the mixer ;-)
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The final dough will be like a cake batter, a bit more dense.
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Grease a mini-muffin pan and fill each hole with the tapioca mix. Do not fill up until the top as they will puff while baking.
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Bake them for 25 min until the outside is dry and golden.
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Let them cool down 5 min and enjoy them warm