from ourbestbites.com
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack,
low-moisture mozarella, swiss, and even gruyere in place of the
cheddar. All great!
Optional: extra cheese to sprinkle on 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,
and salt in blender and blend until smooth. Add cheeses and pulse 2
times. Immediately pour batter into a mini muffin tin (if your muffin
tin isn’t non-stick, spray lightly with non-stick spray first), filling
each well about 3/4 full, or just slightly less. If desired (and I
recommend), sprinkle a bit of parmesan cheese on top and/or a tiny
sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and
cool for a few minutes before removing rolls from pan. Serve warm.
{Que Gostoso!} These actually don’t re-heat well so I recommend making
and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your
muffin pan. I fill mine pretty full (a good 3/4 full) and I generally
get about 16-18.
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