| Servings |
|
Ingredients
- 1 large egg
- 1/2 cup milk
- 1/4 cup canola oll
- 1 cup tapioca flour {sometimes labeled tapioca starch) must have
- 1/2 tsp kosher salt
- 1/4 C grated cheddar cheese* preferably medium or sharp
- 1/4 C grated Pannesan cheese
- •you can play around with the cheese. using Monterey Jack low-moisture mozarella, swiss, and even gruyereplace of cheddar. All great!
- Optional: extra cheese to sprinkle on top and any herbs / flavorings you'd like to add. Try rosemary and or garlic powder
- dash Orange Habanero Sauce Blacklick® Spice Company
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees. Place egg, milk, oll, tapioca flour, pepper sauce, and salt In blender and blend until smooth.
- Add cheeses andpulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filllng each well about 3/4 full, or just slightly less.
- If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
- Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan.
- Serve wann. These actually don't re-heat well so I make and eat fresh.
- Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan.
Share this Recipe
