These muffins take minutes to make and are delicious warm out of the oven. Thanks to friend Frances for the recipe. They freeze really well and defrost in minutes; but are best a little warm. Use a nonstick 24 mini muffin pan. Recipe makes 30 – 31 muffins.
Course
Appetizer, Brunch, Herbs, Side Dish, Snack
Cuisine
Canadian
Keyword
Cheese, Gluten Free, Herbs
Ingredients
1egg 0 CHO
1/3cupvegetable oil 0 CHO
2/3cupmilk 8 CHO
1.5cups(180 gr) Bob’s Red Mill Tapioca flour (9 CHO/4 tsp) 162 CHO
¼tsp.Salt 0 CHO
1cupor(75 gr) grated cheese of your choice (Cheddar/Feta/Parmesan/etc). 0 CHO
1tsp.dried herbs or 1 TBSP fresh 0 CHO
TOTAL CHO 170 CHO
TOTAL WEIGHT 515 GRAMS
170CHO DIVIDED BY 515 GRAMS = .33 CHO/GRAM
1TBSP= 17 GRAMS(.33 CHO X 17 GRAMS) 5.61 CHO EACH
Instructions
Pre heat oven to 400.
No need to spray with cooking oil if you are using a nonstick muffin pan.
In a blender or small food processor add the egg and oil.
Next add the tapioca flour, cheese and salt.
Pour milk into blender and pulse 3 – 4 times. Scrape down the sides with a spatula and stir to incorporate. *It is important not to over blend muffin batter.
Place one TBSP of batter in each mini muffin. They will rise so don’t over fill or over cook. The bottoms will crisp up so the tops may look a little whitish, but they will be cooked through in 10 – 12 minutes, depending on your oven.