My friend Caroline eats gluten free and this is one of her favorite recipes. It calls for tapioca flour which can be pricey at the grocery store. I found it in the bulk food section at Winco and bought just enough to whip up a batch of these bite-sized cheesy buns for our Cinco De Mayo feast last week.
1 large egg
1/2 c. milk
1/4 c. canola oil
1 c. tapioca flour
1/2 tsp. salt
1/4 c. sharp cheddar cheese, grated
1/4 c. Parmesan cheese, grated
can sprinkle garlic salt or extra grated cheddar cheese on top as well
Place egg, milk, oil, flour, and salt in a blender and blend until well mixed. Add both types of cheese and pulse the blender 2-3 more times. Grease a mini muffin tin and preheat oven to 400 degrees. Fill each mini muffin cup 2/3 full. Sprinkle additional cheese and a light sprinkle of garlic salt on the top of each muffin if desired. Bake 15-20 minutes. Serve warm!