- makes 15 serves
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 450 g (3 cups) tapioca flour
- 250 ml (1 cup) milk
- 250 ml (1 cup) vegetable oil
- 3 eggs
- 1 tsp salt
- 120 g (1½ cups) grated parmesan
Instructions
Preheat oven to 180°C.
Place tapioca flour (from supermarkets), milk, vegetable oil, eggs, salt and grated parmesan in a blender and blend until smooth.
Fill 15 holes of 2 greased 12-hole muffin pans (80 ml capacity) with mixture until each hole is three-quarters full.
Bake for 20 minutes, swapping trays halfway, or until golden and cooked through. Serve warm.
Photography by Helen Cathcart.
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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