Ingredients
Scale
- 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
Instructions
- 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.
Nutrition
- Serving Size: 2 bites
- Calories: 151
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 19mg