Monterey Jack and Cheddar Cheese Bread

Ingredients:
1 egg
1/3 cup olive oil
2/3 cup milk
1 1/2 cup Tapioca flour
1/2 cup (packed) grated cheese (your preference)
1 tsp salt

Use a mini-muffin tin about half the size of a regular muffin tin.
*It helps when baking with eggs to start the eggs at room temperature.  If you don't plan ahead you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Directions:

1. Preheat oven to 400°F. Grease a mini-muffin tin. 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. At this point you can store the batter in the refrigerator for up to a week.
2. Pour the batter into the muffin tins.
3. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.

They are so good!! And they turned out great when I made them :)