2/3 cups milk 1/3 cup olive oil 1 egg 1 1/2 cups tapioca flour 1/2-3/4 cup monterey jack cheese 1/4 cup parmesan cheese 1 tsp. salt 1/2 tsp. dried basil 1/2 tsp. dried parsley 1/4 tsp. dried oregano
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.
For a little mexican flavor I used this instead: 2/3 cups milk 1/3 cup olive oil 1 egg 1 1/2 cups tapioca flour 1/2 cup pepper jack cheese 1 jalapeno pepper, minced