1 egg (room temperature)
1/3 cup olive oil
2/3 cup milk
1-1/2 cups tapioca flour (*See Below)
1/2 cup packed grated cheese (I used Mexican farmer's cheese - queso fresco)
1 tsp. salt
Preheat oven to 400 degrees. Grease a mini-muffin tin.
Put all ingredients in a blender and pulse until smooth. *NOTE: batter can be stored in the refrigerator for up to one week.
Fill muffin tin HALF FULL (this bread sometimes triples in size!) and bake in oven 15-20 minutes, or until lightly browned. Eat while warm or reheat later in microwave.
Tapioca flour can be found in the international section at most large grocery stores.
