This recipe makes a very liquid batter and must be baked in muffin tins. Some recipes and some mix kits for this bread make more of a soft dough and are made on a baking sheet. It is adapted from various sites, including ourbestbites.com
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Ingredients
1 egg
1/2 cup (120 ml) milk
1/4 cup (60 ml) neutral oil, such as canola
1/4 tsp salt or 1/2 teaspoon kosher salt
1 cup tapioca flour
1/2 cup (56 g) aged cheese, such as Parmesan, sharp cheddar, or Swiss (can be a mix), shredded
Directions
- Heat oven to 375º F. Spray a mini muffin tin (24 mini muffins) with nonstick spray.
- While oven is heating, blend egg, milk, oil, salt, and tapioca flour in a blender, until well-blended.
- Add cheese and pulse 2-3 times, until cheese is incorporated, but there are still identifiable pieces.
- Evenly distribute between the 24 mini muffin cups. In my tin, the cups are filled almost to the top. This will be too much batter for smaller mini muffin tins, such as Pampered Chef.
- Bake until very lightly browned on top and light tan on the bottom. Do not over cook. These will puff up when baking, and will collapse when cooling.