Heat milk and oil in a small saucepan. At the same time, mix tapioca flour and salt in a mixing bowl.
1 lb tapioca flour, ¼ cup oil, 2 cups milk, 1 tbsp salt
Add half of the heated milk & oil mixture to the dry ingredients. Use a Danish dough whisk to fully incorporate.
¼ cup oil, 2 cups milk, 1 lb tapioca flour, 1 tbsp salt
Add in eggs and cheeses. Use Danish dough whisk to fully incorporate.
2 eggs, 1 cup cheddar, 1 cup mozzarella
Add in remaining milk and oil. Use Danish dough whisk to fully incorporate.
¼ cup oil, 2 cups milk
Spoon mixture into mini muffin tins, putting approximately 2-3 tbsp in each muffin. Use wet fingers to shape the dough tops and ensure no peaks are left.
Bake at 350 degrees Fahrenheit for 30-40 minutes.
