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Serves: 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes


  • 1 large egg, room temperature
    1/3 cup extra virgin olive oil, plus more for greasing the pan
    2/3 cup milk
    1 1/2 cups (170 g) tapioca flour
    1/2 cup (66 g) feta crumbled cheese
    1 teaspoon salt (or more to taste)


  • Preheat the oven to 400°F. Spread a small amount olive oil around the insides of each well of a non-stick mini muffin tin.
    Blend the ingredients:

    Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well.

    Pour the batter into the prepared mini muffin tin not quite to the top; leave about 1/4 inch from the top.

    Bake at 400°F in the oven for 15-20 minutes until all puffy and golden brown. Remove from the oven and let cool on a rack for a few minutes.
    Eat while warm or at room temperature (they’re best when fresh).
    main ingredients: cuisine:
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on The World Cuisine

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