Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Serves: 6
Ingredients:
1 egg (rom temperature)
1/3 c. olive oil
2/3 c. milk
Scant 1 1/2 c. tapioca flour
1/2 c. grated Queso Fresco (or any other) cheese
1 tsp. salt
Directions:
- Preheat oven to 400
- Grease a mini-muffin tin
- Put all ingredients into a blender and pulse until smooth
- At this point you can store batter in the refrigerator for up to a week
- Bake until puffy and just lightly browned, about 15- 20 min
- Remove from oven and let cool on a rack for a few minutes
- Eat while warm
- To eat later, reheat with water to steam
*I found recipe here
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