Preheat oven to 400 degrees. Lightly coat a mini muffin pan with nonstick cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
These fluffy balls of cheesy-goodness get their texture from using tapioca flour instead of all-purpose wheat flour.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee nonstick olive oil cooking spray | ||
| 1 c. Hy-Vee 2% reduced-fat milk | ||
| ½ c. Hy-Vee unsalted butter, cut up | ||
| 1 tsp. kosher salt | ||
| 1 ½ c. tapioca flour | ||
| 1 c. Hy-Vee grated Parmesan cheese | ||
| 1 tbsp. fresh parsley, finely chopped | ||
| 2 Hy-Vee large eggs |
Things To Grab
- Mini muffin pan
- Saucepan
- Whisk
Directions
Combine milk, butter, and salt in a saucepan. Heat over medium-low heat until butter is melted, stirring occasionally. Remove from heat. Whisk in tapioca flour, cheese, and parsley. Whisk in eggs, one at a time, until mixture is smooth. Fill each muffin cup with 2 tablespoons batter. Bake for 15 to 20 minutes, or until golden brown. Serve immediately.
Nutrition facts
Servings
200 Calories per serving
2 cheese balls
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 360mg
- Total Carbohydrates: 18g
- Protein: 4g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 10%