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Ingredients
1 cup + 2 tablespoons milk
1/4 cup water
3 tablespoons canola oil
2 cups tapioca flour
3/4 cup + 2 tablespoons grated Parmesan cheese
1/2 cup grated mozzarella cheese
1 large egg
1 teaspoon salt
Directions
- Preheat the oven to 450 F. Spray a mini muffin pan with nonstick spray.
- Put the milk, water and oil in a small saucepan. Bring to a boil. Remove from heat and cool for 2-3 minutes.
- Place the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment. Pour the slightly cooled liquid mixture over the flour. Mix on speed 2 until incorporated, about 2-3 minutes. Scrape the side of the mixer if needed to incorporate all of the flour. Add the egg and mix until incorporated, about 1 minute.
- Drop batter evenly into prepared mini muffin pan.
- Bake until golden and puffed, about 15 minutes. Serve warm.
Details
Servings
24 pieces
Prep time
10 minutes
Cooking time
20 minutes
Calories