
Our favourite tea break for weekends..sometimes I would make it alternate week..its so easy, and simple ingredients that it can be whipped up in 5-10mins..Its chewy and empty inside..
Recipe from Little Teochew
Recipe
- 1 egg (at room temperature)
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese
- 1 teaspoon of salt
1 Preheat oven to 200°C. 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 (I don't recommend the latter).
The batter is enough for 16 mini muffin sized cheese breads.