Ingredients:
1 egg
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour
1/2 cup (packed) grated queso fresco
1 teaspoon of salt (or more to taste)
Directions:
Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Adapted from Simply Recipes
