Make It
Step 1
Preheat oven to 400° F. Spray a 24 mini-muffin tin with cooking spray.
Step 2
Place egg, oil, evaporated milk, tapioca flour, queso fresco and bouillon in blender; cover. Blend for 15 seconds or until smooth, scraping down sides.
Step 3
Pour tapioca mixture into prepared mini-muffin tin.
Step 4
Bake for 20 minutes or until golden brown. Remove from oven; let cool for 5 minutes. Enjoy immediately.
If your cheese bread is being served with dinner, make batter ahead and refrigerate to bake 20 minutes before dinner is served.
Ingredients
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