½ C milk
¼ C canola or other neutral tasting oil
1 C tapioca flour
½ t kosher salt
¼ C shredded cheddar
¼ C parmesan cheese
Pre heat oven to 400. Grease holes of 24 mini muffin tins.
Put all ingredients in a blender and process until well mixed. I also have used the immersion blender in a 4 C measuring cup. Pour evenly into muffin tins. Batter is really runny. Bake for 15 min or until golden brown. Let cool a few minutes before removing from tins.
Great re-toasted the next day. They taste like Cheese crackers.
Another recipe brought to you by your Kitchen Friends at the Latigo Guest Ranch.