- 1 large egg
- 2/3 cup milk
- 1/3 cup olive oil
- 1 1/2 cups tapioca flour
- 1/2 cup grated queso fresco
- 1 teaspoon table salt
Preheat oven to 400°F. Grease two twelve-cup mini muffin tins.
Put all ingredients in the bowl of a food processor. Pulse until smooth, about 7 seconds.
Pour batter into cups, filling 2/3 full. Bake until puffed and golden brown, 15 to 20 minutes. Serve warm.