Ingredients:
* 1 egg*
* 1/3 cup olive oil
* 2/3 cup milk
* Scant 1 1/2 cups (170 grams) tapioca flour
* 1/2 cup (packed, about 66 grams) grated cheese
* 1 teaspoon of salt (or more to taste)
Directions :
Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.Eat while warm or save to reheat later.
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