1 lare egg
1/2 cup milk
1/4 C canola oil
1 C tapioca flour (sometimes labeled tapioca starch)
3/4 tsp kosher salt
1/4 C grated cheddar cheese (medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I've used Monterey Jack, lo-moisture mozarella, swiss, and evengruyere in place of the cheddar. all great!
Optional: extra cheese to sprinkleon top and any herbs/flavorings you'd like to add: Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, andsalt inblender and blend until smooth. Add cheeses andpulse 2 times. Immediately pour bater into a mini muffintin (if yourmuffin tin isn't non-stick, spray lightly with non-stick spray first) filling each well about 3/4 full, or just slightly less. Sprinklea bit of parmesancheese on ;top and/or sprinkle of kosher salt.
Bake for 15-20 min until puffed andgolden. Remove from ovenand cool for a few minutes before removing rolls from pan Serve warm.
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