Ingredients :
- 2/3 cup milk
- 1/3 cup olive oil
- 1 egg, room temperature
- 1 1/2 cup tapioca flour
- 1/2 cup parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 3/4 tsp salt
Method :
- Preheat oven to 400°F. Grease a 24 count noon stick mini muffin pan with cooking spray or butter.
- Add all the ingredients to a blender or the bowl of a food processor in the order they"re listed, starting with the liquid ingredients.
- Blend until smooth and scrape down the sides if needed
- Use a ladle to full each muffin space 34 way full. Bake for 20 minutes until browned around the edges. Pull one out of oven to test, the insides should be airy and cooked through, not gummy. Cook a couple minutes more if needed.
- Cool in the pan 5 minutes, then pop them out. Let the pan cool before repeating worth remaining batter.
- Serve warm or at room temperature. Microwave to reheat if you wish.
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