1/3 cup olive oil
2/3 cup milk
1/2 cup queso fresco or Monterey jack cheese, shredded
1 teaspoon salt
1 1/2 cups tapioca flour
Preheat oven to 400 degrees.
In a blender add egg, olive oil and milk; blend well.
Add cheese and salt, blend well. Add flour 1/2 cup
at a time, blending well after each addition. Mixture
will be like a thick batter.
Grease a mini muffin pan; fill each cup 1/2 full. Bake
for 15-20 minutes. Allow to cool a few minutes before
removing from pan.
These are great soaking up beef juices.
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