1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour
1/2 teaspoon kosher salt
1/4 cup grated medium or sharp cheddar cheese
1/4 cup grated Parmesan cheese
Extra cheese to sprinkle on top and any herbs or flavorings you'd like to add.
Directions:
1. Preheat oven to 400 degrees. F Lightly spray mini muffin pan with non-stick cooking spray set aside.
2. Place egg, milk, oil tapioca flour, and salt in a blender, and process until smooth. Add cheeses and pulse 2 times.
3. Immediately pour batter into a mini muffin pan, filling each well about 3/4 full. We recommend sprinkling a bit of Parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake 15-20 minutes until puffed and golden. Remove from oven and cool a few minutes before removing rolls from pan. Serve warm. These don't reheat well so eat them immediately after baking them.
