Chewy Warm Cheese Puffs

• 1 whole Egg, Room Temperature
• 1/3 cups Olive Oil
• 2/3 cups Milk
• 1/4 teaspoons Garlic, The Stuff In The Jar
• 1-1/2 cup Tapioca Flour Or Tapioca Starch, Same Thing
• 1 teaspoon Salt
• 3/4 cups Monterey Jack Cheese, Shredded

1. Preheat the oven to 400 degrees and grease a mini-muffin pan. This recipe makes 24 mini muffins.
2. Put all of the ingredients into your blender, wet ingredients first. Pulsate the blender gently until mixed thoroughly, you will want to still be able to see the texture of the cheese in the batter.
3. At this point, I always transfer the batter to a small bowl. Use a tablespoon measuring scoop to pour the batter into the individual muffins. Bake for 15 minutes and remove from the oven when they are perfectly plump and golden.
4. Let them cool for a few minutes and then serve warm. They are so blissfully good, you might want to sit down before taking your first bite! Really, you should!

egg, olive oil, milk, ubc, tapioca, salt, cheese

Taken from tastykitchen.com/recipes/breads/chewy-warm-cheese-puffs/ (may not work)