Ingredients

The following ingredients have 4 Servings
  • 2 cups tapioca flour
  • 1 cup whole milk
  • 1/4 cup water
  • 4 tbsp. olive oil
  • 1 cup cheese of choice shredded
  • 1 egg**
  • 1 tsp. salt

Instruction

  • Preheat oven to 400 degrees.
  • Lightly grease 24 mini muffin tin with olive oil.
  • Place tapicoa flour in large mixing bowl.
  • Meanwhile place milk, water, olive oil, and salt in medium sauce pan. Heat on medium high heat till it reaches boiling.
  • Remove from heat and pour over tapicoa flour.
  • Use a mixer to combine till incorporated.
  • Add egg and mix again till combined.
  • Then add cheese and mix just a couple more seconds.
  • Pour equal amounts into muffin tin and cook in preheated oven 15-20 minutes till lightly browned.
  • Can be stored in airtight container in fridge up to five days.