2/3 cups milk 1/3 cup olive oil 1/2-3/4 cup monterey jack cheese 1 egg 1 1/2 cups tapioca flour 1 tsp. salt
Set egg and milk out first to bring to room temperature. Place all ingredients in food processor and blend briefly until batter is mixed well. Pour into greased mini muffin pan. Bake in preheated oven at 400 degrees for 15-20 minutes.
This is a delightfully light, chewy bread that is gluten free and delicious! Next time, I plan to add some chopped jalapeno peppers and maybe some other variations.