1/3 Cup vegetable or olive oil
2/3 Cup milk
1 1/2 Cup tapioca flour
1 egg, room temperature
1 tsp salt
1 tbsp garlic powder
1 tsp cayenne pepper
1 tbsp parsley flakes
1 tsp pysillium seed (optional but I use in all gluten free baking)
1/2 Cup grated cheese (We used Cheddar)
Preheat the oven to 400 degrees.
Grease your mini muffin pan thoroughly with cooking spray.
With a mixer, combine the milk, room temperature egg, oil, cheese, garlic powder, cayenne pepper, parsley flakes, and salt until batter is smooth
Add pysillium seed and 1/4 Cup tapioca flour. Mix until smooth. Slowly add 1/4 Cup until all of the tapioca flour has been added and batter is smooth.
I used a small cookie scoop from Pamper Chef but you could easily pour the batter into your greased mini muffin pan. Don't fill to the top. Fill only 3/4 full becaus it will "popover".
Bake in the oven for 14 minutes or until light golden brown. Take out and lightly brush melted butter over the top (optional) Let cool and enjoy!!!
Side Note: Don't store in a closed container or plastic bag. They could/will become soggy! I stored in a bread basket.
Enjoy!!! Much Love!!!
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