Brazilian Cheese Bread

Another recipe I've stumbled upon on Pinterest, and it looks amazing!

Ingredients:
1 egg
1/3 cup oil (olive, vegetable)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference. I preferred parmesan.
1 teaspoon of salt (or more to taste)

Method:
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in blender, blend until smooth.
3. Pour into greased mini-muffin tins, filling each tin about 3/4 of the way full.
4. Bake for 15-20 minutes or until lightly browned on top (I did about 16 minutes).
5. If using garlic topping continue below

Garlic Topping:

Ingredients:
1/2 cup unsalted butter
3 tablespoons minced garlic, preferably fresh
1 tablespoon olive oil
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley (dry works fine)

You definitely want to prepare this up to the melting stage (first stage) before putting the breads in the oven or you’ll run out of time.

Method:
1. Melt butter with garlic in small saucepan over low heat for 4-5 minutes or until garlic is tender and fragrant. Cover and put aside-keep warm.
2. When bread is finished, add romano and parsley to saucepan, stir well, and drizzle topping onto breads. (I painted it on with my silicon brush. You can also toss it in a bowl or plastic container). DON’T use all the topping or your rolls will be sickeningly buttery and garlicky. You could probably cut this recipe in half, but I like to have extra for dipping Just add the topping to taste.