This easy to make, tasty cheesey bread will not be sitting around very long, I usually make a double batch, everyone eats them up quickly!
Step 1: What You Need
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed) Mexican farmer's cheese - queso fresco
1 teaspoon of salt (a little less to taste).
Step 2: Very Easy!
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.