Ingredients:

• • 1 1/2 cups tapioca flour
  • 2/3 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1/4 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 1/2 tsp garlic powder
  • 1/4 cup freshly shredded mozzarella
  • 1/4 cup freshly grated Parmesan cheese

Steps:

1. Preheat oven to 400 degrees.
2. Spray a mini muffin pan with non-stick spray (I use coconut oil spray)
3. In a food processor, combine tapioca flour, garlic powder, salt, oregano, and parsley. Pulse a few times to combine.
4. Add egg, milk, and oil. Pulse 5 times to combine.
5. Scrape sides. Pulse again to combine. It will be a very thin batter.
6. Add mozzarella and Parmesan cheese. Pulse a few times. Scrape sides and pulse again.
7. The batter will resemble slightly thickened milk. Pour batter into mini muffin pans. (I like to use a cookie scooper.) Fill muffin cups to the rim.
8. Bake for 12-18 minutes or until puffed up and lightly golden.

T-Tip: You can double the recipe and freeze a batch to warm up and have ready for another meal.

T-Time Saver: To wake up the flavor of dried herbs, rub them between your hands before adding it to your recipe. You an also use a mortar and pestle.