Preheat oven to 375°F (190°C)

Lightly grease a mini muffin tin or baking sheet

In a saucepan, combine milk, water, oil, and salt

Heat just until it reaches a gentle boil, then remove from heat

Place tapioca flour in a mixing bowl

Carefully pour hot liquid over the flour and stir until a sticky, elastic dough forms

Let dough cool for 2–3 minutes

Stir in egg until fully incorporated

Mix in Parmesan cheese, mozzarella, and garlic powder if using

Spoon dough into muffin wells, filling about ¾ full

Bake for 20–25 minutes until puffed and lightly golden

Remove from oven and let cool for 5 minutes before serving