Keeps 3-4 days in refrigerator.
1-1/2 cup Tapioca Flour/Starch
3/4 cup Finely Grated Cheese (mozeralla, asiago)
3 Tbsp Parmesan cheese, finely grated
3 /4 Tsp Baking Powder
1/2 Tsp Sea Salt
2 Large Eggs, room temperature
1/2 cup Milk or milk substitute
1/4 cup Extra Virgin Olive Oil (sometimes I use an garlic infused oil)
(you can use your favorite oil)
Preheat oven to 400F.
Grease a muffin pan (12 muffins) set aside. (Spray with a non stick oil or grease with butter)
In a medium size bowl, add your dry ingredients, then add the finely grated cheeses. Mix together. Set aside.
In a small bowl, whisk the eggs, then add the milk, whisk together and then add the oil.
Pour the liquid mixture into the dry ingredients. Whisk together until well blended.
Fill the muffin cups 2/3 full. Put into a preheated oven for 15 to 20 minutes until golden brown.
Serve warm with your soup, chili or as a dinner roll.