This gluten-free recipe makes small, light,
and fluffy cheese puff snacks, using tapioca flour instead of regular
wheat flour. Try them and serve them warm, to let these heavenly
delights make your day.
Ingredients
Ingredients
Egg - 1 (room temperature) or substitute- flax seeds/ banana
Olive oil - 1/3 cup
Milk - 2/3 cup
Tapioca flour - 1 1/2 cup (170 g) or all purpose flour
Salt - 1 tsp.
Queso fresco - 1/2 cup (or any other cheese, grated)
Preparations
Preheat oven to 400°F/ 200°C.
Place all ingredients in a blender and blend until a smooth
consistency is achieved.
Grease a mini-muffin tin and place the batter in it, evenly.
Bake
for 15-20 minutes until the bread is puffy and lightly browned.
Tip:
You will need one or two mini muffin tins (these are half the size of
regular muffin pans).
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