Pao de Queijo (cheese bobbers)

3 eggs

1½ cups tapioca starch, see note

1½ cups sour tapioca starch, see note

¾ cup corn oil

1½ cups milk

1½ cups grated parmesan cheese or cheddar

¼ teaspoon salt or to taste

Heat the oven to 350 degrees. Grease two, 12-cup mini-muffin tins.

Combine the eggs, starches, oil and milk in a blender and mix well. Lightly mix in the cheese. Add salt as needed.

Divide into the pans and bake for 25-30 minutes, until lightly browned, rearranging the pans halfway through. Let sit 5 minutes before serving.

Makes 2 dozen.

Cook's note: Tapico starch is also called almidon dulce, polvilho doce, harina de yuca, cassava flour or manioc flour. Sour tapioca starch is also almidon agrio, polvilho azedo, sour starch, sour cassava flour or sour manioc flour. Look for these at Latin American groceries. Some gourmet stores might also carry them.