Tapioca
is the starch extracted from cassava root (which also plays a big role in Brazilian cuisine) .
Ingredients
1 large egg, room temperature
1/3 cup extra virgin olive oil, plus more for greasing the pan
2/3 cup milk
1 1/2 cups (170 g) tapioca flour
1/2 cup (66 g) feta crumbled cheese
1 teaspoon salt (or more to taste)
Preparation
Preheat the oven to 400°F. Spread a small amount olive oil around the insides of each well of a non-stick mini muffin tin.
Blend the ingredients:
Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well.
Pour the batter into the prepared mini muffin tin not quite to the top; leave about 1/4 inch from the top.
Bake at 400°F in the oven for 15-20 minutes until all puffy and golden brown. Remove from the oven and let cool on a rack for a few minutes.
Eat while warm or at room temperature (they’re best when fresh).
