Brazilian Cheese Bread with Feta and Mozzarella

1.Preheat your oven to 190°C (375°F). Grease or line a mini muffin tin with paper liners.

2.In a medium saucepan, combine the milk, vegetable oil, and salt. Heat over medium heat until it just begins to boil.

3.In a large bowl, place the tapioca flour. Pour the hot milk mixture over the flour and stir vigorously with a wooden spoon until a smooth, sticky dough forms.

4.Let the dough cool for about 5-10 minutes until it's no longer steaming hot.

5.Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough will become smoother and more elastic.

6.Stir in the grated mozzarella cheese and crumbled feta cheese. If using, gently fold in the diced ham, chorizo, and sun-dried tomatoes.

7.Using lightly oiled hands or two spoons, scoop portions of the dough and place them into the prepared mini muffin cups, filling each about two-thirds full.

8.Bake for 20-25 minutes, or until the cheese breads are puffed up, golden brown, and slightly firm to the touch.

9.Remove from the oven and let cool slightly in the tin before transferring to a wire rack. Serve warm.