- 1 1/ 2 cups tapioca flour
- 2/ 3 cups whole milk
- 1/ 3 cup extra virgin olive oil
- 1/ 2 cup queso fresco, or cheese of choice
- 1 egg
- 1 teaspoon salt
Preheat the oven to 400F.
To a blender add tapioca flour, whole milk, extra virgin olive oil, egg and salt. Blend until smooth, making sure to scrape down the sides if necessary.
Add queso fresco or cheese of choice and blend again until smooth.
Spray a mini muffin tin with avocado oil or your nonstick spray of choice and fill the muffin tin to the top.
Bake for 20 minutes, or until the breads have remove from oven and let rest for 5 minutes.