- 1 cup of milk
- 1/2 cup of oil (canola or vegetable)
- 2 eggs
- 1 cup of shredded cheese (we use the Italian 4 cheese blend, but parmesan or mozzarella work too)
- 2 cups of tapioca flour
- Salt to taste
Preheat the oven to 350F and spray muffin pan (either mini or regular sized muffin pan will work) with non-stick baking spray.
Place all ingredients in a blender, except tapioca flour, and mix well, about a minute.
Add tapioca to the blender and mix until fully combined.
Fill muffin cups until about 3/4 full and bake for 15-20 minutes or until top is slightly golden.
Enjoy it while it’s still warm, but really, these are amazing even cold!