1 egg
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.