Quick Brazilian Cheese Rolls aka: Pao de Queijo

When I went to Our Best Bites looking for dinner recipes this week, these little rolls were at the top of their site, screaming out at me "Gluten-Free"! I had to try them and I have HAD to make them every night this week...seriously. They are simple, tasty, and like I said, Gluten-Free. YUM!

Ingredients:
1 large egg
1/2 cup milk (I have used whole and 1% and both worked great)
1/4 cup canola oil
1 cup tapioca flour, no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese*, preferably medium or sharp (I have used regular and 2% cheese and both worked!)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I've used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. Try rosemary and or garlic powder.
(I have been sprinkling some garlic powder on top and love it!)

Directions:
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don't re-heat well so I recommend making and eating fresh.
(they say they get 16-18 muffins, but I only got about 10...maybe my muffin tin is bigger?)