Makes: about 24 rolls
Prep Time: 4 minutes
Total Time: 30 minutes, includes baking and cooling times
1 cup whole milk
1/4 cup light oil, such as olive oil or vegetable oil
2 cups gluten free tapioca flour/starch, plus more for dusting
2 eggs
1 1/2 cups shredded Parmesan Cheese
1 teaspoon table salt
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 350 degrees.
2. Prep Pan: Spray a 24-cup mini muffin tin with vegetable cooking spray and set aside.
3. Mix Dough: Process all of the ingredients in a blender until smooth, about 1 minute, scraping down sides as needed.
4. Fill Muffin Tin: Pour batter into prepared muffin tin. (Approximately 2 Tablespoons each – they will be nearly full.)
5. Bake Muffins: Bake for about 20 minutes until puffed and lightly golden brown, rotating pan halfway through the cooking time.
6. Cool & Serve: Let muffins cool on wire rack in muffin tin for 3 minutes. Serve hot. Enjoy!
