The original recipe is a bit denser, and you actually roll into balls and bake, but i got this quick recipe from my friend Cecilia, and it's just like a popover.
The tapioca flour is available at any health food stores and Bob's Red Mill carries a good one. I recommend having a bag of these flour in your pantry at all times, as these are so addictive and quick to make. And when you have a friend coming over for afternoon tea, pop these in the oven and serve with different jellies or dulce de leche, it's mouth watering good.
I baked half the tray with chopped pepperoni and half plain, and you can play around with the recipe and add more cheese, herbs, prosciutto...so many possibilities! Enjoy!
makes 24 small or 12 large
1/2 cup milk
1/2 cup vegetable oil
1/2 cup shredded asiago or parmesan cheese
1 1/2 cup tapioca flour
1 teaspoon salt
Preheat oven to 375F.
In a large bowl whisk all ingredients together until combined.
Lightly grease your cupcake pan(mini or regular)
If adding chopped cold cuts, place a few pieces on the bottom of each cup. If adding herbs or more cheese, mix it into egg mix.
Pour mixture into prepared pan. Bake in preheated oven for 16-18 minutes for the mini muffin pan and 25-30 minutes for the regular size muffin pan. Remove from pan and serve right away.