- 1 egg, room temperature
- 1/3 C olive oil
- 2/3 C milk
- 1 1/2 C (170 g) tapioca flour
- 1/2 C (66 g) queso fresco, or other grated cheese
- 1 tsp salt
- Preheat oven to 400 degrees. Put all ingredients in a blender and pulse until smooth. Use a spatula to scrape down the sides to be sure everything gets incorporated well then pulse a few more times. You can keep the batter in the fridge for up to one week at this stage.
- Grease mini muffin tins and divide the batter into 20 muffins. Bake in the oven for 15-20 minutes, until they are puffed up and lightly brown. Eat while warm! You can serve them with a drizzle of honey for a sweet treat.