These are so quick and easy to make because the batter is made in the blender! They puff up like popovers without any leavening. Recipe from Our Best Bites.
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese (or Monterey Jack, Mozarella, Swss, Gruyere)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add such as garlic powder.
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 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), filling 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 warm. These actually don’t re-heat well so I recommend making and eating fresh.