1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup grated cheese (I tried parmessaen and cheddar, parm was better)
1 tsp kosher salt
Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.
Blend ingredients: Put all of the ingredients into a blender and pulse until smooth.
Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.