Made these for dinner tonight and they were FABULOUS!!!!!!!!!! I couldn't stop eating them. And it took all of 2 minutes to mix them up-the hardest part (if you can even call it that, was shredding the cheese). Just a heads up-the mixture/batter/whatever you want to call it is SUPER thin, like the consistency of milk-but that's how it's supposed to be, so don't worry~
This recipe also comes from Ourbestbites.com
1 large egg
1/2 Cup milk
1/4 Cup canola oil
1 cup Tapioca flour (YAY-Gluten FREE!!!)
1/2 tsp kosher salt
1/4 Cup grated parmesan cheese
1/4 Cup grated cheddar cheese (preferably medium or sharp)
*you can play around with the cheeses-whatever you prefer would probably work
Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. They suggest rosemary and or garlic powder.
Preheat oven to 400 degrees. Place egg, milk, oil flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with a non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and they recommend this) sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 mins until puffed and golden. Remove from oven and cool for a few mins before removing from the pan. Serve warm. These don't reheat very well so make and eat them fresh!
Yield: anywhere from 18-24 rolls, depending on how full you fill your muffin pan.
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