Pain au fromage sans gluten

Ingrédients

• 1 large egg
• 1/4 cup olive oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour
• 1/2 cup freshly shredded cheddar cheese
• 1/2 tsp. kosher salt
• optional: 1/2 tsp. garlic powder
• 24-cup mini muffin pan
• blender
• non-stick spray

Préparation

1. 1

   Preheat the oven to 400 degrees F. Coat the muffin pan with non-stick spray.

2. 2

   In a blender, pulse all of the ingredients together until combined. Make sure to scrape down the sides.

3. 3

   Pour the batter into the prepared muffin pan, filling all the way to the top.

4. 4

   Bake 18-20 minutes or until cooked through. Remove from the oven and let cool for few minutes before removing from the pan. These are best enjoyed immediately.