These are delicious, chewey, cheesy and hard to stop eating
1 large egg
1/2 cup milk
1/4 cup oil
1 cup tapioca flour (sometimes called tapioca starch)
3/4 tsp Kosher salt
1/4 cup cheddar cheese (preferably medium or sharp)
1/4 cup grated Parmesan Cheese
optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. You can play around with the cheese. I've used Monterey Jack, mozarella, swiss, and e er gruyere in place of the cheddar. All Great!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into mini muffin tin. (if your muffin tin ins't non-stick, spray lightly with non-stick spray first) filling each well about 3/4 full, or just slightly less. Sprinkle a bit of parmesan cheese on top and just a tiny bit of salt.
Bake for 15 to 20 minutes until [puffed and golden. Remove from oven and cool just slightly fefore removing from pan. Serve Warm. Delish! Makes 12 - 20 rolls depending on the size of pan and how full you make them.
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