Description
Delicious and fluffy mini muffins made with tapioca flour and cheese.
Ingredients
Scale
- 1½ cups tapioca flour
- 1 large egg
- 2/3 cup milk
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 cup sharp cheddar cheese (shredded)
Instructions
- Preheat oven to 400 degrees F.
- Grease mini muffin trays with butter, or spray with nonstick cooking spray, and set aside.
- Combine the tapioca flour, egg, milk, olive oil, salt, and shredded cheese in a blender and blend on high for about 15 seconds. Scrape down the edges with a spatula as needed and blend again until fully incorporated.
- Pour batter into the prepared mini muffin tins, filling each about 1/2 way and place muffin trays onto baking sheets.
- Bake in your preheated oven for 15-17 minutes, or until golden brown and puffed.
- Remove from the oven and cool for 2 minutes in the pan before removing. Serve warm and enjoy!
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- Great for a snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg