Ingredients:
1 egg (preferably at room temperature)
1/3 cup Olive Oil
2/3 cup Milk
1 1/2 cups Tapioca Flour (It’s rare to find coupons for this so I usually grab a deal on Amazon or you can pick this up at your local natural health food store)
1/2 cup (packed) grated cheese (I used Freshly grated parmesan on this one but I plan to experiment with many more cheeses in the future) I believe the restaurant uses Mexican Farmers Cheese – Queso Fresco
1 teaspoon of salt.
Directions:
Preheat oven to 400°F. Grease a mini-muffin tin as seen in my photo. Mix all ingredients together in a blender. (yes, a blender! That’s not a typo!) The batter comes out very watery looking. Next, bake in the oven for about 15 minutes, or until all puffy and lightly browned. Remove from oven and let cool on a rack for a few minutes.
Note: These are best when you eat them warm (you can reheat them later, only takes 5 seconds in the microwave)
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