Preheat your oven to 400°F (205°C) and position the oven rack in the center. Lightly coat a mini muffin tin with non-stick cooking spray to prevent sticking and ensure easy release.

In a blender, combine the milk, eggs, and vegetable oil. Blend on low speed for a few seconds until the mixture becomes smooth and uniform. Next, add the tapioca flour, Pecorino Romano (or Parmesan), mozzarella (or cheddar), salt, and baking powder to the blender. Pulse briefly to incorporate all the ingredients. Use a spatula to scrape down any flour or cheese stuck to the sides, then blend again briefly, just until smooth. Be careful not to over-mix, as excessive air can make the batter tricky to pour and result in less-than-perfect texture.

Carefully pour the batter into the prepared muffin wells, filling each cavity to about three-quarters full. If needed, use a spoon or small ladle for precision.

Transfer the muffin tin to the preheated oven and bake for 15 to 18 minutes, or until the cheese breads are beautifully puffed and take on a light golden hue. Don’t worry if the centers deflate slightly during or after baking; this is completely normal and does not affect their deliciousness.

Once baked, remove the pan from the oven and carefully release the cheese breads. Serve them while still warm for the best texture and flavor. Enjoy these airy, cheesy bites as a snack, side dish, or comforting treat!